Eat Your Greens Spaghetti Carbonara

A super food take on a traditional carbonara to get you through the final days of January blues.

Ingredients:

200g of Spaghetti

Splash of Olive Oil

2 Eggs

3 Tbsp of Single of Cream

5 Tbsps of Grated Parmesan Cheese

6 Pieces of Tenderstem Broccoli

1 Courgette

2 Handfuls of Fresh Spinach

4 Sprigs of Fresh Thmye

Handful of Fresh Basil

3 Rashers of Smoked Streaky Bacon

2 Cloves of Garlic

Pinch of Sea Salt

1 Tsp of Cracked Black Pepper

Methods:

First, get a pan of water boiling steadily on the hob with a pinch of salt.

Meanwhile, in a small bowl, thoroughly mix together the eggs, cream and parmesan cheese. Stir it up into a nice thick mixture and then add the salt and pepper. Then, set aside.

Next, in a large frying pan, heat up a splash of olive oil on a medium heat and add diced rashers of bacon. Allow the pieces crisp up nicely before adding sliced tenderstem broccoli, chopped courgette and fresh thyme. Fry the greens for about six minutes, so they soften, then add grated garlic and spinach leaves. Turn the heat down to low and cook for a further three minutes, or just enough for the spinach to wilt slighly. Then switch off the hob.

By this time, the pan of water should be bubbling nicely. Add the spaghetti and stir it in so that every strand is submerged in the bubbles. Let the pasta cook to al dente, about five to six minutes, depending on the packet instructions.

When the laces of pasta are ready, drain the water away and add them straight to the pan of infused vegetables. Pour in the creamy egg mixture and give it a really good stir. Keep the pan on the residual heat of the hob so that the egg cooks just for a few seconds (don't let them scramble!) on the heat of the spaghetti and vegetables.

Serve it up straight away with plenty of parmesan, a drizzle of olive oil and cracked black pepper.