Creamy Bacon Fettuccine with Salad

Steps

1. a medium pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook leek for 3–4 minutes, until soft. Add garlic and bacon and cook for a further 3–4 minutes, until starting to caramelise. Add tomato paste and bacon herb mix and cook a further 1–2 minutes, stirring continuously, until fragrant.
3. Add courgette, tomatoes and stock to pan. Reduce heat to low-medium and cook for 7–9 minutes, stirring occasionally, until thickened.
4. While sauce is cooking, shake fettucine to separate strands. Cook in pot of boiling water for 3–5 minutes, until just tender. Reserve ¼ cup of pasta water then drain. Return pasta to pot with a drizzle of olive oil to prevent sticking. Set aside.
5. Prepare the salad. Roughly chop lettuce; cut cucumber in half lengthways and thinly slice; peel and grate carrot. Add all to a large bowl and toss with oil and vinegar until combined. Season to taste with salt and pepper and set aside.
6. When creamy bacon sauce has thickened, remove pan from heat, add sour cream and vinegar and mix until combined. If sauce is looking too dry, add a little reserved pasta water until sauce reaches desired consistency. Season to taste with salt and pepper.
7. Divide fettucine between plates, top with creamy bacon sauce and sprinkle with Parmesan. Serve salad on side.