Spaghetti carbonara

Method

• 1
  Place the broad beans in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to thaw. Rinse under cold running water. Drain. Peel and discard the skins.
• 2
  Cook the pasta in a large saucepan of salted boiling water until al dente. Drain. Return to the pan.
• 3
  Meanwhile, heat the oil in a frying pan over medium heat. Cook the bacon or pancetta, stirring occasionally, for 5 minutes or until crisp. Add the leek and garlic, and cook for 1 minute or until the leek is soft.
• 4
  While the pasta is cooking, combine the eggs, egg yolks, parmesan and cream in a bowl. Season with pepper.
• 5
  Add the broad beans, bacon mixture, egg mixture and parsley to the pasta. Toss to combine. Season with salt and pepper. Divide among serving plates and top with shaved parmesan.