Spaghetti Carbonara

SERVES 6

2 tbsp olive oil

120g bacon or pancetta, chopped 3 large eggs

3 tbsp fresh parsley, chopped, plus more to serve

500g spaghetti

60g Parmesan, grated

Salt and black pepper 1 Bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook according to the packet instructions.

2 Meanwhile, heat the oil in a large frying pan and cook the bacon or pancetta for about 8-10 minutes until it is golden and slightly crispy. Remove from the heat.

3 In a separate bowl, mix together the eggs, parsley, salt and pepper.

4 When the spaghetti is cooked, drain it – reserving a mug of the water it was cooked in for making the sauce.

5 Add the spaghetti to the bacon in the frying pan and toss them together over a medium-high heat. Pour in the seasoned egg mixture and some of the reserved water, then mix it all together until the pasta is coated in the creamy sauce – add more of the water if required.

6 Stir in the Parmesan and toss to combine. Serve immediately with a scattering of chopped parsley.