Gently fry the bacon with a tbsp of olive oil on a low heat to allow the fat to render from the bacon.

When the bacon starts to get crispy, add the garlic to gently fry. At this stage you can also add your pasta to salted water and set the timer 2 minutes shy of the cook time.

Pour in the chicken stock and reduce to a low simmer. Meanwhile, blend 100ml of cream with a handful of spinach and basil. Pour this into the sauce, ensuring the heat is on low.

When the pasta timer goes off, drain and reserve a mug full of pasta water. Add the spiralised courgette, spaghetti and another few handfuls of spinach. Stir vigorously to get everything incorporated. If it is looking like it needs some more sauce, add a splash of pasta water but it should be good as the courgette will release a lot of moisture.

Taste and season with salt and pepper, and add a squeeze of lemon, when the seasoning is adjusted, serve up and you’re good to go! Top with chopped basil