Easy Bacon Carbonara

Add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. TIP: Stir the pasta regularly to ensure it doesn't stick. Drain the pasta, reserving 1 cup 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 grated Parmesan cheese, 1/2 bottle of pure cream and a generous pinch of pepper. Mix well and set aside. 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, until golden, 2-3 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and diced bacon and cook until golden, 7-8 minutes.

Add the penne to the frying 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.