• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. Drizzle with olive oil.

• 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 in batches, breaking up with a spoon, until golden, 4-6 minutes. • Add snacking tomatoes and cook, until slightly blistered, 2-3 minutes.

• To 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 spaghetti. Season with pepper.

• Divide creamy bacon, cherry tomato and spinach spaghetti between bowls. • Top with Parmesan cheese to serve. Enjoy!