Easy Spaghetti alla Carbonara

Add the spaghetti (use the suggested amount) to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! TIP: Stirring the pasta regularly will ensure it doesn't stick. Reserve some cooking water (1/2 cup for 2 people/ 1 cup for 4 people), drain the pasta and return to the saucepan. Drizzle with a little

In a medium bowl, whisk the eggs with a fork. Add the grated Parmesan cheese (reserve some for garnish!) and season with a pinch of pepper. Mix well and set aside.

In a second medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people/ 2 tbs for 4 people). Set aside.

Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Return the pan to a medium-high heat and add a drizzle of olive oil and the bacon. Cook for 4-5 minutes, or until golden. Add the red onion and garlic and cook for 4 minutes, or until softened and fragrant.

Add the spaghetti to the pan with the bacon and toss to coat. Add ½ of the baby spinach leaves and stir through for 1-2 minutes, or until wilted. Remove from the heat and pour in the parmesan-egg mixture and the reserved cooking water. Mix well to combine. TIP: If the sauce looks too thick, add a dash more water until it's creamy. TIP: Removing the pan from the heat before adding the egg is important to stop the eggs from scrambling. Season to ta