Carbonara with crispy sage

Cook spaghetti in plenty of boiling salted water according to packet instructions or until just tender. Meanwhile, fry half the bacon for a few minutes each side or until golden and crispy. Remove from pan, drain and set aside.
Add olive oil to pan. Chop remaining bacon and add to pan. Fry for 5 minutes until crisp. Add garlic and cook for a further minute. Beat eggs, cream and Parmesan together lightly. Season with salt and freshly ground black pepper.
Drain pasta, return to the saucepan and toss in butter, diced bacon and garlic. Pour egg mixture over hot pasta and toss together. The egg will ‘cook’ in the hot pasta. Top with crispy sage leaves and the crispy fried bacon. Serves 4.