Creamy bacon and zucchini spaghetti

1 Cook the spaghetti according to the pack instructions until al dente. Drain, reserving 6tbsp of the cooking water, then return the spaghetti to the pan.

2 Meanwhile, spray a large frying pan with a little oil and set over a medium-high heat. Cook the bacon, stirring occasionally, for 3–4 min until golden. Add the garlic, lemon zest and spring onions. Stir-fry for 1 min. Add the zucchinis and cook for 2–3 min until tender. Add the cheese and reserved pasta water and cook, stirring, over a low heat until the cheese melts.

3 Add the bacon mixture to the spaghetti with three-quarters of the rocket and toss to combine. Season with ground black pepper.

4 Divide the spaghetti among 4 dishes, then serve topped with the remaining rocket and an extra grind of pepper.