Pasta Carbonara

Cook the pasta in a big pot of salted boiling water for 1 minute less than packet instructions.

Drain into a colander, reserving a little of the cooking water.

While the pasta is cooking, heat oil in a frypan and cook bacon until crispy.

Add garlic and lemon zest and sizzle without browning (about 20 seconds).

In a bowl whisk the eggs with water or cream, season with salt and pepper and mix in the parmesan.

Return the cooked, drained pasta to the cooking pot with 2 tbsp cooking water and heat for a minute with the bacon mixture and its cooking oil, tossing to combine – the pasta needs to be nice and hot.

Remove from the heat, add the egg mixture and stir to coat – don’t return it to the heat or it will scramble.

Mix in parsley, season to taste with salt and pepper and serve immediately with extra parmesan if desired.