Pour in the milk a bit at a time ... then stir in the cooked pasta and pile onto serving plates. Sprinkle over the grated Parmesan and serve.
Pour in the milk and mix until it thickens up. Add the remaining ingredients and mix well. Then add the cooked pasta and mix well. Then add the cooked tofu and serve up with some more peri peri spice.
In a bowl, mix together the egg yolks, three-quarters of the Parmesan (or pecorino) and the milk. Season with a pinch of salt and a decent amount of pepper. Mix well. Once the spaghetti is cooked ...
Paul Foster, who owns Michelin-starred Salt restaurant in Stratford Upon Avon, has shared his recipe for the perfect spaghetti bolognese.