Bacon Alfredo Courgetti Linguine With Broccoli

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Cut your broccoli into small florets

Peel and finely chop (or grate) your garlic

Add the broccoli florets to a tin foil-lined baking tray (or two!) with a drizzle of your olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 15 min or until beginning to char

Meanwhile, dissolve your chicken stock mix in 150ml [195ml] [250ml] boiled water

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your bacon lardons and cook for an initial 5-6 min, stirring frequently, or until starting to brown

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons, stack into a pile and fold in half lengthways, then finely slice – this is your courgetti

Add your linguine to a pot of boiled water, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Add the courgetti to a colander

Once done, drain the cooked linguine over the courgetti, reserving a cup of the starchy pasta water, and return to the pot – this is your courgetti linguine

Once the bacon is starting to brown, add the chopped garlic and your dried oregano and cook for a further 1-2 min or until cooked through and fragrant

Once fragrant, add the chicken stock with your soft cheese and cornflour and a generous grind of black pepper

Cook for 2-3 min further or until thickened

While the sauce is thickening, chop your basil finely, including the stalks

Once thickened, remove from heat and stir in half your grated Italian hard cheese (save the rest for garnish!) until melted

Add your drained courgetti linguine and charred broccoli florets with a few splashes of starchy pasta water and a generous knob of butter and cook for 2-3 min or until the courgetti is slightly softened and mix until creamy – this is your bacon alfredo courgetti linguine with broccoli