Carbonara with Pear and Spinach Salad

Steps

1. Prep carbonara Roughly chop bacon. In a small bowl, whisk egg, carbonara sauce, a drizzle of vinegar and a pinch of salt. Set aside.
2. Prep salad Thinly slice pear and peel courgette into ribbons. Toss in a medium bowl with spinach. Just before serving, toss with second measure of Parmesan cheese and balsamic dressing. Season to taste.
3. Cook carbonara Heat a little oil in a large fry-pan on high heat. Cook bacon for 4-5 minutes, stirring often, until starting to caramelise. Add mushrooms and cook a further 4 minutes, until mushrooms are just tender. Reduce heat to low.
4. Cook spaghetti While bacon and mushrooms cook, shake spaghetti to separate strands. Cook spaghetti in pot of boiling water for 2-3 minutes, until just tender. Reserve ½ cup pasta water then drain. Return spaghetti to pot with a drizzle of olive oil to prevent sticking. Season and set aside.
5. Finish carbonara Add egg mixture to pan, along with first measure of Parmesan and reserved pasta water. Stir over low heat to combine, for about 30 seconds. For a flavour boost, season sauce with salt and lots of black pepper
6. Serve spaghetti in bowls, spoon over carbonara sauce and place salad on the side.