Cook the Melissa Spaghetti in a pan of boiling water with the vegetable cube as per instructions on packet.The Melissa Spaghetti should be cooked “Al Dente”.
In a deep pan heat the olive oil and sauté the bacon strips until crispy.Strain the Melissa Spaghetti and add to the bacon and toss well (mix well),
In a separate bowl beat with a wire whisk the egg yolks, the fresh cream and grated Parmesan Cheese.
Take the Spaghetti off the stove and slowly slowly add the egg mixture, constantly stirring.
Season with the salt and pepper and stir.
Serve the Carbonara hot and garnish with fresh basil leaves.