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 Parmesan cheese (reserve some for garnish!), light cooking cream, stock, thyme and a generous pinch of pepper. Mix well. Set aside. • In a second medium bowl, combine the vinegar, 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, stirring, 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 egg doesn’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.