Method

• 1.
  Put a large saucepan of heavily salted water onto the biggest burner on your stovetop. Preheat oven to 100°C/80°C fan-forced.
• 2.
  While you wait for the water to boil, heat the butter in a large frypan over medium heat. Cook the leek for 8-10 minutes, turning halfway through, until golden and softened. Transfer to a small, warmed ovenproof bowl.
• 3.
  Meanwhile, heat the oil in another large frypan over medium heat. Using kitchen scissors, snip ends off sausages and squeeze out filling, rolling it into macadamia-sized meatballs, discarding casings. Add meatballs to pan and cook, stirring occasionally, until browned all over and cooked through. Transfer to a small, warmed ovenproof bowl. Add bacon to the same pan and cook, stirring occasionally, for 8-10 minutes until golden and crisp. Transfer to a small, warmed ovenproof bowl. Keep bowls warm in oven.
• 4.
  Whisk the eggs and parmesan in a large jug until well combined. Season well with salt flakes and freshly ground black pepper.
• 5.
  Cook the spaghetti in the boiling water for 1 minute less than the packet instructions.
• 6.
  Just before the pasta is ready, call everyone to the table. Carbonara waits for no one. Place all remaining ingredients in small bowls on the table, along with the warm additions.
• 7.
  Drain the pasta, reserving 1/2 cup (125ml) cooking water, and return pasta to the pan, off the heat. Whisk the reserved cooking water into the egg mixture to combine, then pour over the pasta in pan and toss vigorously until the heat of the pasta cooks the egg and creates a silky sauce.
• 8.
  Divide pasta between bowls. Each person can garnish their carbonara with whatever combination of ingredients they want.