Method

1. Add a glug of olive oil to a pan and place on a medium-high heat. Once the oil is hot, add your sliced garlic and sauté for about a minute or until it starts to turn golden and crisp. Remove once the desired colour is reached and add the sage. Allow this to turn crispy. Remove from the pan once it reaches the desired texture (it should be quite brittle).
2. Add a little more oil to the pan if needed and throw in your breadcrumbs. Toast until golden brown then add the garlic and sage, give it a toss, and season with salt and pepper. Pour out into a bowl and set aside for later.
3. In the same pan, add your bacon. We want to cook this until crispy and render out the bacon fat. Remove it from the pan but leave the fat in, as this will create the base of our carbonara.
4. In a decent sized bowl, whisk your egg and egg yolks, add the cheese (leave a little to sprinkle later), black pepper and a pinch of salt and whisk into a paste.
5. Boil your spaghetti in salted water. Once cooked, add it straight to the hot pan of bacon fat, give it a good toss to coat the pasta, then turn the heat up (very important). Add your egg and cheese mix to the pasta pan along with half a cup of the pasta water and start mixing it together over the heat. The pasta water, eggs and parmesan emulsify as you stir them together to create a silky smooth sauce that coats the pasta. The steam will cook the eggs gently (if we put it on the hob top, we run the risk of scrambling the eggs).
6. Serve straight away. Top with the garlic and sage breadcrumbs and extra parmesan.