[Cooking Techniques] Traditional Carbonara

• While the spaghetti is cooking, thinly slice red radish and cucumber. • Cut bacon into 1cm pieces.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook bacon until golden, 5-6 minutes.

TIP: Cook in batches if your pan is getting crowded.

• While the bacon is cooking, crack the eggs into a medium bowl, then whisk with a fork. • To the bowl with the eggs, add grated Parmesan cheese (reserve some for garnish!) and a generous pinch of pepper. Mix well. Set aside.

Little cooks: Take charge by combining the ingredients for the sauce.

• To the pan with the bacon, add spaghetti, tossing to coat. • Remove pan from heat (to ensure the eggs don't scramble!). Add carbonara sauce and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Mix well to combine. Season with salt and pepper.

TIP: If the sauce looks too thick, add a splash more pasta water until the sauce is creamy and silky.