Carbonara with Rocket Apple and Walnut Salad

Steps

1. Bring a large pot of salted water to the boil. Heat a little oil in a large fry-pan on high heat. Roughly chop bacon and cook for about 3 minutes, until starting to caramelise. Add onion and garlic paste and mushrooms and cook a further 3 minutes, until mushrooms are just tender.
2. Shake spaghetti to separate strands and cook in pot of boiling water for 2-3 minutes, until just tender. Reserve ½ cup pasta cooking water then drain. Return spaghetti to pot with a drizzle of olive oil to prevent sticking and set aside.
3. Cut apple in half, remove the core, then thinly slice. Peel courgette into ribbons. Add to a medium bowl along with spinach, rocket, walnuts and balsamic dressing. Toss to combine, season to taste and set aside.
4. In a small bowl, whisk egg, sour cream, milk, lemon juice and salt. Add sour cream mixture to pan with bacon and mushrooms, along with cheese and reserved pasta water. Reduce to low heat and toss to combine for about 30 seconds and season to taste.
5. To serve, divide bacon carbonara between bowls and serve salad on the side.