This gorgeous carbonara is on the table in no time, leaving you more time to sit back and enjoy the weekend! 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 egg yolks
1/2 cup pure cream
2/3 cup finely grated parmesan cheese
Fresh flat-leaf parsely leaves, to serve
Add chicken stock to a large saucepan of boiling salted water, then add pasta and cook following packet directions until tender. Drain. Return to pan.
Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook for 4 minutes or until crisp.
Whisk eggs, egg yolks, cream and parmesan in a jug. Season with pepper.
Add bacon and egg mixture to pasta. Cook, tossing, over low heat for 1 minute or until combined. Top with parsley. Serve.