Easy Bacon Carbonara

Add the spaghetti to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. TIP: Stir the pasta regularly to ensure it doesn't stick. Drain the pasta reserving 2 cups cooking water, then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking.

While the pasta is cooking, crack the eggs into a medium bowl and whisk with a fork. Add the finely grated Parmesan cheese, cooking cream (see ingredients list) and a generous pinch of pepper. Mix well and set aside. TIP: Using more cream will dilute the flavour.

In a small bowl, combine the vinegar, honey and 1 tbs of olive oil. Set aside.

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook for 7-8 minutes, or until golden. Add the red onion and cook for 3 minutes, or until softened and fragrant.

Add the spaghetti to the pan with the bacon and toss to coat. Add 1/2 the baby spinach leaves and stir through until wilted. Remove the pan from the heat and pour in the carbonara sauce and 1/3 cup of the cooking water. TIP: Removing the pan from the heat before adding the egg is important to stop the eggs from scrambling. Mix well to combine. TIP: If the sauce looks too thick, add more cooking water until the sauce is creamy and silky. Season to taste with salt and pepper.