Bacon and Broccoli Carbonara

Cook the fettuccine in a large pot of salted boiling water according to packet directions.

Heat the oil in a large frying pan over medium heat. Cook the garlic and onion for 4 minutes until softened. Add the bacon and cook until crispy. Add the broccoli and thyme and stir through until warmed.

Beat the eggs with the parmesan and parsley in a bowl.

Add the drained pasta to the frying pan and toss until everything is hot through. Take the pan off the heat and stir through the egg mixture, the residual heat will set it into a creamy sauce. Season to taste.

Serve into bowls with extra parmesan.

Tip: Use the broccoli stalk too, cut it into small pieces alongside the florets. It's just as good and a waste to leave it out.