This gorgeous carbonara is on the table in no time, leaving you more time to sit back and enjoy the rest of your evening! The chicken stock adds extra flavour to the pasta, while the parsley gives it a burst of freshness just before serving.
2 small cubes or 2 tsp of chicken stock
375g dried spaghetti pasta
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 parsely leaves, to serve