Carbonara for tea

I could eat this every Friday. It has the right combination of speed and luxury. Here I've mixed three egg yolks with some double cream, parmesan and black pepper. I'll add that to the cooked pasta with some slowly-fried pancetta to finish the dish.

The carbonara. The best bit is eating the stuck on bits of crispy pancetta from the bottom of the pan when all the rest is gone.

Green salad with a balsamic dressing