Quick Creamy Bacon & Cherry Tomato Spaghetti

While the tomatoes are roasting, cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the spaghetti and return to the pan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and 1/2 the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Season to taste. Transfer to a small bowl.

Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the diced bacon and carrot until browned, 3-4 minutes. Add the garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. Reduce the heat to medium, then add the longlife cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), the vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes.

While the sauce is cooking, pick and thinly slice the basil leaves. When the sauce is done, add the cooked spaghetti, an extra splash of reserved pasta water, the roasted tomatoes, baby spinach leaves and basil. Stir until combined and heated through, 1-2 minutes. Season to taste.