This version of carbonara uses just whole eggs (including the whites) and Parmesan. I’ve added sliced chicken as well as bacon lardons and broccoli which of course isn’t authentic in Carbonara but who cares? For a vegetarian version, switch the meat for mushrooms and the Parmesan for Pecorino cheese. Peas work well too in place of the broccoli.

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Whisk together the eggs in a bowl and stir in the grated Parmesan.

Put the chicken breasts between two slices of parchment paper and bash them to 1.5cm thickness using a rolling pin. Season well.

Bring a pan of water to the boil for the pasta.

Heat a frying pan, add some oil and cook the chicken for 6 minutes on each side. Set aside.

Add the bacon lardons to the same pan. Colour for 3 minutes then add the garlic and cook for 3 minutes more.

Add the spaghetti to the boiling water, reduce to a simmer and leave for 10 minutes.

For the final 3 minutes, add the tender stem to the pasta water. Lift out the broccoli and set aside.

Drain the pasta reserving 3 tbsp water.

Slice the chicken breasts into 1cm strips.

Add the drained spaghetti to the bacon lardons. Add the sliced chicken too plus the reserved pasta water.

Stir through the egg/Parmesan mix and then the broccoli and serve.