Double Bacon Carbonara

Cook the spaghetti in the boiling water and cook until 'al dente', 9 minutes. Drain the pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking. TIP: Stir the pasta regularly to ensure it doesn't stick. 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, whisk the egg in a medium bowl. Add the grated Parmesan cheese (reserve some for garnish!), light thickened cream (see ingredients), chicken stock pot and season with pepper. Mix well and set aside. In a small bowl, combine the vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Set aside.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon until golden, 6-7 minutes. Add the onion and zucchini and cook until softened and fragrant, 2-4 minutes. Add a drizzle more of olive oil (if needed) and add the garlic and cook until fragrant, 1 minute. TIP: Cook the bacon in batches for the best results!

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 some reserved pasta water (2 tbs for 2 people / 1/4 cup for 4 people). Season to taste. 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