Carbonara-type spaghetti with dressed greens and smoked ling cod

Put spaghetti in a pot with a low amount of salted water so the pasta water is concentrated and starchy; bring to a boil.

Grate fresh parm; crack 3 eggs into a measuring cup and mix in the parm.

Slice the leftover bacon and mince the peppers as the aromatic base.

Rinse the greens. Vinaigrette: one part pickling onion liquid to about three parts olive oil, plenty of black pepper and some mustard; mix until well emulsified.

Reserve some starchy pasta water, then drain the pasta.

Sizzle the bacon and minced peppers in some of the pepper oil.

Add the pasta, some pasta water and the egg and cheese; with the heat off, mix until creamy.

Plate the pasta with the dressed greens and a piece of smoked ling cod.