Ingredients
80g Parmesan cheese, cut in pieces (2 cm)
1 Shallot 
150g Bacon, diced 
20g Extra virgin olive oil
1200g Water
¾ teaspoon Salt
350g Spaghetti
2 Eggs
1 egg yolk
2 pinches ground black pepper

Method
Place Parmesan in to the mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.
Place shallot in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
Add bacon and oil then sauté 5 min/120°C/speed 1. Transfer to a large serving bowl and keep warm.
Place water and ½ tsp salt in mixing bowl then bring to the boil 10 min/100°C/speed 1.
Add spaghetti through hole in mixing bowl lid and, without measuring cup, cook time indicated on packet/100°C/revverse speed 1 or until al dente. Drain spaghetti through Varoma dish and transfer to bowl with bacon. Mix well and keep warm.
Before pasta cools, place eggs, egg yolk, reserved grated cheese, ¼ tsp salt and pepper in mixing bowl then mix 15 sec/speed 4. Add egg mixture to bowl with pasta. Stir well with spatula and serve immediately.

Ricotta gnocchi
80g Parmesan cheese, crust removed and cut into pieces (3 cm)
150g Plain flour
1 Egg
375g Ricotta (i used smooth)
salt, to taste
a pinch Ground nutmeg
Gnocchi sauce
80g Parmesan cheese, crust removed and cut into pieces (3 cm)
150g Pancetta, cut into pieces (1 cm)
20g Olive oil
3 Tomatoes, cut into quarters
20g lemon juice
2 pinches ground black pepper
water, for boiling

Method
Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9.
Add flour, egg, salt, nutmeg and ricotta and knead 30 sec/dough setting, or until just combined, prolong time if necessary.
Transfer dough onto a silicone bread mat or lightly floured work surface and gently work into a ball, then divide into 4 portions. Roll each portion into a thin sausage shape, then cut into pieces (approx. 1 cm in length) using spatula. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Gnocchi sauce
Place Parmesan cheese into mixing bowl and grate 10 sec/speed 9. Transfer into a small bowl and set aside.
Place pancetta and oil into mixing bowl and sauté 10 min/100°C/reverse speed slow, placing simmering basket instead of measuring cup onto mixing bowl lid.
Scrape down sides and base of mixing bowl with spatula, and cook 5 min/100°C/reverse speed 1. Transfer pancetta into a bowl. Discard oil, then place pancetta back into mixing bowl.
Add tomatoes, lemon juice, and pepper, and cook 3 min/100°C/reverse speed slow. Transfer into a thermal serving bowl or other large bowl and cover to keep warm.
Place a large saucepan with water over high heat and bring to the boil. Once water is boiling, carefully add gnocchi to saucepan. Gnocchi will rise to the surface when cooked (approx. 2 min). Remove cooked gnocchi with a slotted spoon and place into thermal serving bowl with sauce. Gently toss gnocchi through sauce.
Divide between serving bowls and top with reserved Parmesan mixture and serve immediately.
I added some crushed pistachios and parsley to mine to add more flavor but this is optional.

adapted from original recipe
https://cookidoo.com.au/recipes/recipe/en-AU/r97574

Ingredients
375g Spaghetti
50g Butter
1 Tablespoon Vegemite

Method
Place water into mixing bowl and bring to the boil 10-12 min/100°C/speed 1.
Add dried pasta through hole in mixing bowl lid and cook time indicated on package/100°C/reverse speed 1 without measuring cup, until al dente. Drain pasta. set aside.
Melt butter and vegemite 3 mins/ 100'c/ speed 1. Pour sauce over pasta and serve.

Ingredients

150 g Cheese, cut into pieces. I used Parmesan & cheddar 
1200 g Water
1 teaspoon Salt
250 g Macaroni 
100 g Bacon, cut into pieces 
40 g Butter
600 g full cream milk
40 g plain flour
Handful of breadcrumbs (optional)
I used crushed pistachios on top as well for flavor

Method
Preheat oven to 180°C. Grease a baking dish (30 x 20 cm) and set aside.
Place cheese into mixing bowl and grate 5 sec/speed 9. Transfer into a bowl and set aside. Rinse mixing bowl.
Place water and 1 teaspoon of the salt into mixing bowl and bring to the boil 8-10 min/Varoma/speed 1, until boiling.
Add macaroni and cook 10-12 min/100°C/reverse speed 1 or until cooked to your liking. Drain pasta and transfer into a large bowl. Rinse and dry mixing bowl.
Place bacon and butter into mixing bowl and cook 3 min/90°C/reverse speed 1.
Add milk, flour, remaining ½ teaspoon of salt and pepper and cook 6 min/90°C/reverse speed 2.
Add 80 g of the reserved grated cheese and cook 1 min/90°C/reverse speed 2. Transfer into bowl with pasta and stir well to combine.
Pour pasta mixture into prepared baking dish, sprinkle with remaining grated cheese and breadcrumbs and bake for 30 minutes or until golden brown.