Creamy Bacon & Zucchini Carbonara

• Cook spaghetti in the boiling water, stirring regularly, until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, crack the egg into a medium bowl, then whisk with a fork. • To the bowl with the egg, add grated Parmesan cheese (reserve some for garnish!), light cooking cream, chicken stock pot and a generous pinch of pepper. Mix well. Set aside. • In a medium bowl, combine the vinegar, the honey and a drizzle of olive oil. Set aside.

Little cooks: Take charge by combining the ingredients for the sauce and the dressing!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking up with a spoon, until starting to brown, 3-4 minutes. • Add zucchini and cook until tender, 2-3 minutes. • Add a drizzle more olive oil if needed, then add garlic and cook until fragrant, 1 minute.

• To the pan with bacon, add cooked spaghetti, tossing to coat. Stir in half the baby spinach leaves, until wilted. • Remove pan from heat (to ensure the eggs don't scramble!). Add carbonara sauce and the reserved pasta water. Mix well to combine. • Season with salt and pepper to taste. Set aside.

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