This is one of the easiest wow-factor pasta dishes you can ever make. It’s beautiful in your plate, it’s rich and comforting. What more do you need? I mean, it even has bacon in it…..

Note: You can do it without the courgette but, I love the colour and it balances the meal for me.

3 Large free-range egg yolks
1 Medium-sized onion, finely chopped
40 g Parmesan cheese , plus extra to serve
Sea salt
Freshly ground black pepper
1 x 150g good quality bacon
1 Medium sized courgette, chopped
200g Spaghetti
1 Clove of garlic , peeled
Extra virgin olive oil

Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side. Chop your bacon into cubes and set aside

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, place a medium frying pan over a medium-high heat. Crush the garlic clove with the palm of your hand, add it to the pan with some oil and leave it to flavour the fat for a minute. Stir in the onion, courgette and bacon, then cook for 4 minutes, or until the bacon starts to crisp up.

Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat. Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy. Serve with a grating of Parmesan and an extra twist of pepper.

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