● 200g spaghetti
● 20g butter
● 2 back bacon rashers, chopped
● 1tbsp capers, rinsed and drained
● Grated zest and juice of ½ lemon
● 6 sun-blushed tomatoes, chopped
● 100ml soured cream
● 25g baby leaf spinach
● Salt and freshly ground black pepper
● Grated Parmesan, to garnish
1 Cook the spaghetti in a small saucepan of boiling water. Meanwhile, melt the butter in a medium saucepan over a medium heat and fry the bacon until crisp. Stir in the capers and lemon zest.
2 Drain the spaghetti, reserving 150ml of the cooking water. Add the spaghetti, reserved cooking water, lemon juice, tomatoes, soured cream, spinach and some salt and pepper to the bacon mixture. Toss well until the spinach has wilted and the soured cream and water have emulsified to make a creamy sauce.
3 Divide between two bowls and serve garnished with the Parmesan.
Don't waste time and money boiling a big pan of water for pasta. All you need is a pan big enough for the water to cover the spaghetti while cooking. Stir often during the first 2min to prevent sticking. This method produces starchier cooking water, which makes a thicker sauce in Step 2.