• Half-fill a large saucepan with water, add a generous pinch of salt, then bring 
to the boil over high heat.
• Cook fettuccine in boiling water until ‘al dente’, 11 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain 
fettuccine, then return to saucepan. Drizzle with olive oil. 
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, halve snacking tomatoes.
• Pick thyme leaves.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
diced bacon, breaking up with a spoon, until golden, 4-6 minutes.
• Add snacking tomatoes and cook, until slightly blistered, 2-3 minutes. 
Little cooks: Help pick the thyme leaves!

• To the pan, add savoury seasoning and garlic paste and cook until 
fragrant, 1 minute.
• Stir in passata, light cooking cream, vegetable stock, thyme and the 
reserved pasta water and simmer, until slightly thickened, 2-3 minutes.
• Remove from heat and stir in baby spinach leaves and cooked fettuccine. 
Season with pepper.

• Divide bacon and cherry tomato fettuccine between bowls.
• Top with Parmesan cheese to serve. Enjoy! 
Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese.