Bacon, Tomato & Courgette Carbonara

Steps

1. Cook pasta Bring a large pot of salted water to the boil. Cook spaghetti in boiling water for 10–12 minutes until al dente (just tender). Reserve ¾ cup cooking water, then drain. Toss through a drizzle of olive oil to prevent sticking.
2. Prep veggies Cut courgettes in half and thinly slice on an angle; dice capsicum 1cm; cut asparagus in half; finely dice onion; thinly slice garlic. Slice bacon 1cm.
3. Cook sauce Heat a drizzle of oil in a large fry-pan on high heat and cook courgettes, capsicum and asparagus for 2–3 minutes, until tender. Remove from pan and set aside. Return pan to medium heat.
4. Add a drizzle of oil to pan and cook bacon, onion and garlic for about 4 minutes, until browned. Add tomato paste and stir to combine for 30 seconds.
5. Add cream, stir to combine for 30 seconds then return vegetables to pan with cooked spaghetti and reserved pasta water. Toss gently to combine. Season to taste.
6. Serve carbonara topped with basil and Parmesan cheese.