1. Cook the pasta al dente in a pot of boiling water (follow the instructions on the package). Drain. Add oil. Mix. Set aside.

2. Place all the cream ingredients in a pot. Bring to a boil. When it starts to bubble, remove from heat.

3. In a large skillet, brown the bacon until crisp. Remove and set aside on a plate. Remove excess fat.

4. In the same skillet, add the diced tomatoes and spinach. Cook for 1 to 2 minutes. Pour in half the infused cream. Bring to a boil. Let the mixture reduce a little. Add the pasta. Mix well and cook for 1 to 2 minutes.

5. Add the remaining cream, half the cheese, and half the bacon. Mix well and cook for 1 minute.

6. Remove from heat. Add some cheese and the egg yolk. Mix well until everything is melted and creamy.

7. Serve immediately and top with the remaining cheese and bacon.

Chef’s secret

• The infused cream can be stored in the fridge for up to 7 days. It’s very practical for making a quick dinner, sauce, or salad dressing.

• Mixing the egg yolk with a splash of water will help thin the mixture, making it easier to mix with the pasta.