Spaghetti Carbonara with Courgette ribbons (serves 1)

Ingredients
1 small courgette, cut into ribbons using a mandolin or veg peeler
2 rashers of bacon or pancetta, cut into chunks
a knob of butter or a drizzle of olive oil
1 egg
75 ml (ish) single cream
20g cheddar, grated
spaghetti (enough to feed one) 
a twist or 2 of black pepper


Method
Get your pasta going in a big pan of boiled water over a medium heat, with a dribble of olive oil to prevent it sticking together. Cook according to the instructions on the pack.
Whilst the pasta is cooking, dry fry the bacon in a large frying pan, over a medium high heat until crispy. Add the courgette strips and fry until soft and just beginning to colour. Remove from the pan, leaving as much of the cooking juices behind as poss.
Whisk the egg and cream together using a fork and season with black pepper.
When the pasta is done, drain and add to the pan that the bacon an courgette was fried in. Toss in the juices. Remove the pan from the heat and add the egg mixture. Toss. The heat from the spaghetti will be enough to cook the egg, but if you find it's too wet, return the pan to the heat for a couple minutes. Scatter with the cheese and top with the courgette and bacon. Serve immediately.