Quick Bacon & Cherry Tomato Spaghetti

• While tomatoes are roasting, cook spaghetti 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 spaghetti and return to pan. Drizzle with olive oil to prevent sticking. Cover to keep warm. • Meanwhile, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook panko breadcrumbs (see ingredients) and 1/2 the garlic, stirring occasionally, until fragrant and just toasted, 3-4 minutes. Season to taste. Transfer to a small bowl.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook diced bacon and carrot, breaking bacon up with a spoon, until browned, 3-4 minutes. Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add light cooking cream, vegetable stock powder, dried oregano, silverbeet, 1/2 the reserved pasta water and 1/2 the grated Parmesan cheese. Stir to combine, then simmer until reduced slightly, 2-3 minutes. • Stir cooked spaghetti, roasted tomatoes and an extra splash of pasta water through the sauce. Cook, stirring, until heated through, 1-2 minutes. Season to taste.