Burst Tomato & Bacon Spaghetti

This one’s all about multitasking. Get your pasta water on to boil and drop the pasta straight in with a big handful of salt. Set a timer for 10 mins.

Add the lardons into a pan with a shot of olive oil. Set over a medium heat and begin to cook and render the fat. Once crispy, whip the bacon out, leaving the fat behind. Thinly slice the garlic and drop that into the hot fat.

Sizzle for one min before adding the tomatoes. Pop a lid on and cook over a medium-high heat for 4-5 mins until the tomatoes start to pop and burst, releasing their juice into the pan.

Add the pesto and bacon to the sauce and remove from the heat. Transfer the cooked pasta to the pan with a few splashes of pasta water and toss through the sauce. Finish with basil leaves and Parmesan cheese.