Spaghetti Carbonara

Add the linguine to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’. TIP: Stir the pasta regularly to ensure it doesn't stick. Drain over a bowl to reserve the cooking water (you'll use the cooking water in step 5). Return the linguine to the saucepan and drizzle with a little olive oil to prevent sticking.

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

Heat a large frying pan over a medium-high heat. Add the pine nuts and cook, stirring, for 3-4 minutes, or until golden and toasted. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook for 4-5 minutes, or until browned. Add the red onion, zucchini and garlic and cook for 4 minutes, or until softened and fragrant. Add the baby spinach leaves and cook, stirring, for 1-2 minutes, or until wilted. Add the linguine to the frying pan and toss to coat.

Remove the pan from the heat and pour in the parmesan-egg mixture and some reserved cooking water (1/2 cup for 2 people / 1 cup for 4 people). 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 a dash more cooking water until it has a creamy consistency. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.