Spaghetti Carbonara

Add the spaghetti (use the suggested amount) to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’. TIP: Stirring the pasta regularly will ensure it doesn't stick. Reserve 1 cup of cooking water and then drain the pasta. Drizzle with olive oil to prevent sticking. 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!

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

In a second medium bowl, combine the balsamic vinegar, the honey and 1 tbs olive oil. Set aside.

Heat a large frying pan over a medium-high heat. Add a drizzle of olive oil and the bacon and cook for 4-5 minutes, or until golden. Add the red onion and the garlic and cook for 3 minutes, or until softened and fragrant.

Add the spaghetti to the pan with the bacon and toss to coat in the oil. Add 1/2 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 a ¼ cup of the reserved cooking water. 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. Season to taste with a pinch of salt and pepper.