• Preheat oven to 220°C/200°C fan-forced. • Bring a medium saucepan of salted water to the boil. Grate the carrot. Drain tinned cherry tomatoes. • Place cherry tomatoes, a pinch of brown sugar and salt on a lined oven tray. Drizzle with balsamic vinegar and olive oil. Gently, toss to combine and roast until blistered and caramelised, 15-20 minutes.

• Meanwhile, cook penne 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 penne and return to the pan. Drizzle with olive oil to prevent sticking. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring occasionally, until fragrant and just toasted, 3-4 minutes. Season to taste. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and carrot until browned, 3-4 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes. • When the sauce is done, add cooked penne, an extra splash of reserved pasta water, the roasted tomatoes and baby spinach leaves. Stir until combined and heated through, 1-2 minutes. Season to taste.

• Divide creamy bacon and cherry tomato penne between bowls. Top with pangrattato and remaining Parmesan cheese to serve. Enjoy!