This simple pasta carbonara is given an exciting twist by the addition of Antonio Carluccio spinach balls. The smoked bacon is cooked into crispy squares, and the tagliatelle is cooked till it is al dente. The pasta is added to the bacon, the cream, parmesan and egg are mixed together to form the sauce. The sauce is added to the pasta and cooked carefully to ensure it doesn't curdle. The pasta is served with delicious crunchy spinach balls. These are made by wilting the spinach, adding the nutmeg, garlic, grated parmesan and fresh breadcrumbs, the spinach mixture is formed into balls and shallow fried.