JOHN TORODE’S PERFECT PASTA

Classic spaghetti carbonara

■ Serves 6 ■ Prep 10 mins ■ Cook 15 mins

olive oil, for the pan
600g spaghetti
2 tbsp vegetable oil
300g smoked back bacon or pancetta, cut into thin strips
1 tsp freshly ground black pepper
5 eggs
100ml single cream
100g grated parmesan, plus extra to serve
handful of flat-leaf parsley, chopped

1 Bring a large pan of water to the boil with a little olive oil and salt. Add the pasta and cook following pack instructions.

While the pasta is cooking, heat a large frying pan over a high heat and add the vegetable oil. Add the bacon and sizzle for 3 mins, shaking the pan well every minute or so to stop it from sticking. When the bacon is crisp, add the black pepper. Crack the eggs into