This full-flavoured pasta dish is an elegant twist on a classic carbonara

This recipe works much better with dried rather that fresh pasta. Because you need to stir the pasta to thicken the egg, I find that fresh begins to go a little pasty. Dried gives you time while the pasta is cooking to fry the onion and sage leaves and to have very sumptuous pasta dish in 15 minutes.

Serves 2

300g spaghetti
4 large free-range eggs
4 tbsp double cream
sea salt and freshly ground black pepper
6 tbsp light olive oil
half a large onion, sliced into thin half moons
small handful of sage leaves
1 lemon, cut into wedges

1. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions.
2. Meanwhile, beat the eggs with the cream and season with salt and pepper to taste. Place two serving bowls in a medium hot oven.
3. Heat the olive oil in a small frying pan. Add the onion and fry until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper; keep the oil hot.
4. When the pasta is cooked, drain it and return it to its still hot saucepan. Immediately pour on the egg mixture and stir gently on a very low heat until the egg and cream thickens. Remove it from the heat, giving it one last large-stoked stir while you quickly (a matter of seconds) fry the sage leaves in the pan you fried the onion in.
5. Immediately transfer the pasta to the warmed bowls and top with the crispy fried onion and sage leaves. Serve the lemon wedges on the side. A green salad with an astringent dressing and maybe some cornichons goes well with this.

Recipe from Cranks Fast Foodby Nadine Abensur (Cassell & Co, £18.99)
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