You can’t go past this delicious dinner dish when you’re short on time. With just eight super easy ingredients, there’s absolutely no fuss when it comes to this classic pasta carbonara.

Even though it takes just 15 minutes to whip up, you still get the same deliciously creamy texture you would have in the traditional Italian version. This is a great dish to make in bulk at the start of the week and pop in the fridge and freezer to enjoy as leftovers. Yum!

Ingredients

• 375g spaghetti
• 1 tablespoon olive oil
• 200g shortcut bacon rashers, cut into 2cm-long pieces
• 2 eggs
• 2 egg yolks
• 1/2 cup pure cream
• 2/3 cup finely grated parmesan cheese
• Fresh flat-leaf parsley leaves, to serve

Method

1. Cook pasta in large saucepan of boiling salted water. Follow packet directions until tender. Drain. Return to pan.
2. Heat oil in frying pan over medium-high heat. Add bacon. Cook for 4 minutes or until crisp.
3. Whisk eggs, egg yolks, cream and parmesan in a jug. Season with pepper.
4. Add bacon and egg mixture to pasta. Cook, tossing, over low heat for 1 minute or until combined. Top with parsley. Serve.