Bacon, Broccoli & Parmesan Spaghetti

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve some pasta water (3/4 cup for 2 people / 1 1/2 cups for 4 people), then drain the spaghetti and drizzle with olive oil to prevent the strands sticking together.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

While the spaghetti is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and bacon and cook until golden, 5-6 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Add the broccoli and then a dash of water and cook, tossing, until softened, 4-5 minutes. Add the garlic & herb seasoning, capers and garlic and cook until fragrant, 1-2 minutes.

Add the tomato paste, passata, brown sugar, reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). Return the bacon and onion to the pan. Simmer over a medium heat until thickened, 1-2 minutes. Add the butter and stir through until melted, 1 minute. Remove from the heat.

TIP: Loosen the sauce with a little more reserved pasta water if needed.

Add the spaghetti and shaved Parmesan cheese (reserve some for garnish) to the tomato sauce in the frying pan and toss to combine. Season to taste with salt and pepper.