Ingredients
1 large swede (about 500g)
olive oil
1 heaped teaspoon smoked salt
400g spaghetti
3 medium organic eggs
80g Parmesan, grated, plus extra to serve
the zest of 1 unwaxed lemon
Salt
Black pepper

Method
Preheat the oven to 180c.

Peel the swede and cut it into roughly 1cm x 3cm batons. Put into a casserole dish that can go on both the hob and into the oven with 2 tbsps of olive oil for roughly half an hour until the swede is soft and the outside caramelised.

When the swede is almost done, bring a large pan of heavily salted water to the boil and cook the spaghetti according to the packet instructions.

Crack the eggs into a bowl, add a good grinding of black pepper and the Parmesan and mix well.

Once the pasta is almost cooked, put the swede onto the hob and turn the heat to low.  I wrap a tea towel around the handles of the pot to stop myself from accidentally grabbing them and burning myself.

Using tongs, lift the pasta out of the water and straight into the pan with the swede and roughly 100ml of the pasta water. Toss the pasta and the swede together with your tongs and then add the egg mixture and toss until all the pasta is coated in sauce.  The sauce should be thick, silky and creamy, if it is not, add a little more of the water. Check the seasoning and add some salt and black pepper if needed.

Serve straight away, with more Parmesan and black pepper and a grating of lemon zest.

- Original recipe from One Pot, Pan, Planet by Anna Jones