Cauliflower cheese fettuccine with bacon, peas and garlic crumbs

Bring a large pot of salted water to the boil.

In a large bowl whisk cream, egg yolks, cheese, lemon zest and juice. Season with salt and pepper, set aside.

To make the crumbs, melt butter in a large fry pan on medium heat. Add garlic, breadcrumbs and thyme, and cook, stirring frequently for 1–2 minutes until golden and toasted. Season with a good pinch of salt. Remove from pan and set aside to cool, then mix with parsley.

Cook pasta in pot of boiling water for 8–10 minutes until al dente (just cooked). Add peas for the last 1–2 minutes of cook time. Scoop out ¼ cup of pasta water and reserve, then drain pasta and peas.

While pasta is cooking, prepare the sauce. Heat a drizzle of oil in the same pan used for the crumbs on medium to high heat. Cook bacon for 4–5 minutes until a little crispy. Remove from pan and set aside. Add a drizzle more oil and cook cauliflower for 2–3 minutes until golden and still a little crunchy. Leave in pan and remove from heat.

Working quickly, add hot pasta and peas and spinach to fry pan with cauliflower and bacon. Pour over cream sauce and toss to coat (the residual heat from the pasta will be enough to cook the eggs and thicken the sauce). Add a few tablespoons of reserved pasta cooking water to loosen the sauce if required. Season to taste with salt and freshly ground black pepper.