London spaghetti

Ingredients:

• 4 eggs, salt, 4 tbsp oil, 150g finely sliced smoked bacon, 150g processed ham, 250g white mushroom, 350g spaghetti, black pepper
• to top: 4 larger tomatoes, 2 tbsp oil, salt, 8 tbsp oil Univer ketchup, 120-150g fat Cheddar 

1. Boil water in a pot for cooking the pasta. Beat the eggs in a bowl, add a pinch od salt. Heat 1 tbsp oil in a larger frying pan, pour half the egg in and fry it like an omelette. Slide it on a plate, pour another 1 tbsp oil into the pan and fry another omelette.

2. Put some salt into the water that’s already boiling, but before the spaghetti dip in the tomatoes first (with their cores removed). Leave them there for less than half a minute and remove their skins. Cut them in half, remove the seedy inside and dice their flesh into 1cm cubes. Put the spaghetti into the boiling water. Heat 2 tbsp oil in a frying pan, put the tomatoes in and roast them, slightly shaking the pan, for about 3 minutes. Add the ketchup and 2-3 tbsp water, boil for 1 minute, remove from the heat and add a little salt.

3. Cut the bacon and the ham into as long and as thin strips as you possibly can. Heat 2 tbsp oil in a frying pan a bit and then roast first the bacon and then the ham in it for 1-2 minutes. Clean the mushrooms in the meantime, cut them in halves, slice the halves, add to the bacon and ham and braise the lot together for 2-3 minutes. The spaghetti has probably cooked by now, so it’s time to drain it. Cut the omelettes into strips as thin as the pasta, mix them with the bacon, ham and mushrooms and then with the cooked spaghetti.

4. Heap it onto plates, add the ketchup-tomato mixture and then sprinkle with grated Cheddar.