Spaghetti Carbonara

Finely slice the beef bacon. Peel and mince the garlic. Heat a pan over a medium-low heat and add the beef bacon. Gently fry for 5-6 min or until the fat has melted and the beef bacon is crispy. Add the garlic and fry for a final 1 min. Remove the pan from the heat and set aside.

Meanwhile, bring a large pot of water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water. 

Meanwhile, whisk the eggs, cream and Grana padano until smooth. Season very generously with black pepper and salt. Set aside.

Meanwhile, wash and roughly chop the lettuce. Halve the tomatoes and slice the cucumber. Whisk the olive oil, mustard, honey and balsamic vinegar. Season with salt and pepper. Set aside - this is your dressing. 

Return the drained spaghetti to the reserved pan with the beef bacon. Add a splash of pasta cooking water and the egg-cream mixture to the pot. Mix well until the sauce coats the spaghetti. 

Toss the lettuce, tomatoes, cucumber and olives in the dressing. Divide the pasta among plates. Garnish with the fresh parsley leaves and a grind of black pepper.