Sausage Carbonara

Begin by preparing a large saucepan of boiling salted water. Cut the courgette into thin quarters, strip the thyme leaves and set both aside. Then, in a jug, use a fork to mix the eggs, parmesan cheese, salt and pepper, set aside for later.

Take the chipolata sausages, squeeze the meat out and roll into balls. Heat a drizzle of olive oil in a frying pan on medium-high heat and add the balls to fry for 10-12 minutes or until cooked, occasionally stirring.

Add the spaghetti to the boiling water for 10 minutes or until cooked. Separate the broccoli florets, halving any large pieces and add to the pot of boiling water for the last 4 minutes.

When the sausages have 5 minutes left, add the courgette and crush in the garlic. Keep occasionally stirring.

Once the spaghetti has finished cooking, use tongs to transfer it straight to the frying pan and add the thyme leaves. Toss everything together in the pan before then adding the egg mixture. Stir the sauce through the pasta for 1-2 minutes. If needed, use some starchy paster water to loosen.

Divide between four bowls and serve with extra Parmesan, if you like.