Spinach Spaghetti with Bacon and Broccoli

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook onions, garlic and bacon until starting to colour, 6–7 minutes. Add mushrooms and thyme and cook for a further 2–3 minutes, adding about ½ cup of stock/water and rubbing the bottom of the pan with a wooden spoon to remove any brownings during cooking.
3. Cook pasta in boiling salted water until al dente (just cooked), about 4 minutes. In the last 1 minute of cooking time, add the finely chopped broccoli. Scoop out ¼ cup of pasta cooking water and reserve, before draining spaghetti and broccoli. Tip drained spaghetti and broccoli back into the pot.
4. Stir cream and reserved pasta water into vegetables and bacon and bring to a gentle simmer. Add to drained spaghetti and toss to coat. Season to taste with salt and freshly ground black pepper.
5. Divide spaghetti between plates and garnish with cheese and a lemon wedge to squeeze over just before serving.