Ingredients
250g swede cut into 1½ x 3cm pieces
50g butter
2 garlic cloves, peeled and ‘bashed’
½ tsp smoked salt
400g spaghetti
3 eggs
100g Parmesan, finely grated, plus extra to serve
Freshly ground black pepper
Zest of a lemon

Method
Put the swede into a frying pan over a high heat with the butter, the salt and 150ml water and cook for 20 minutes or so until the water has cooked away. 

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.

Reduce the heat to medium and continue to cook until the swede has caramelised.

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

Once the pasta is cooked to your liking, discard the garlic turn the heat to low. Using tongs, lift the pasta out of the water and straight into the pan with the swede.  Add roughly 100ml of the pasta water. Toss the pasta and the swede together and, once the pan has stopped sizzling, add the egg mixture and using the tongs, 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.

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

- An adaptation of a recipe from One Pot, Pan, Planet by Anna Jones