Serves 4

• 350g spaghetti
• Sea salt and freshly ground black pepper
• 1/2 tsp garlic oil
• Large pinch saffron strands
• 150g smoked bacon cooked and cut into strips
• 200ml double cream
• 50g freshly grated Parmesan cheese
• 2 egg yolks
• 50g extra freshly grated Parmesan cheese, to serve

Cook the spaghetti in a large saucepan of boiling water until done, drain and set aside.

While the pasta is cooking, place the saffron strands in a cup with 2tbsp boiling water and leave to soak for a few minutes. Place the saffron, soaking water, bacon strips, cream, garlic oil and Parmesan cheese into a pan and gently warm through stirring continuously. Once the sauce begins to bubble remove from the heat and beat in the egg yolks. Season with salt and pepper to taste.

Add the drained pasta to the sauce and stir in well.

Serve the saffron spaghetti alla carbonara with a garnish of extra Parmesan cheese.