DAILY DINNERS

Cook the pasta in a large pan of boiling salted water, following packet instructions but leave it a little al dente. Whisk together the eggs, milk and mustard until combined.

For the crispy breadcrumbs, put the sourdough into a food processor and whizz until rough crumbs. Heat the olive oil in a frying pan and cook the breadcrumbs, tossing well for 4-5 mins or until golden. Add the rosemary, paprika and some seasoning and cook for a minute then tip into a bowl.

Drain the pasta then tip back in the pan and stir in the butter. Tip in the egg mixture and half the cheese and mix over a low heat. Gradually add the rest of the cheese, stirring until you have a rich cheesy sauce. Season and serve with the breadcrumbs to sprinkle over.

For non-vegetarians, it can be served with bacon on top.