Creamy Bacon Fettuccine with Salad

Steps

1. a medium pot of salted water to the boil.
2. Heat a drizzle of oil in a medium 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, breaking up bacon with a wooden spoon as it cooks, until starting to caramelise.
3. Add tomato paste and bacon herb mix and cook a further 1–2 minutes, stirring continuously, until fragrant. Add courgette, tomato and chicken stock to pan and reduce heat to low-medium. Cook for 7–9 minutes, stirring occasionally, until thickened.
4. While sauce is cooking, shake fettuccine 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 fettuccine to pot with a drizzle of olive oil to prevent sticking and set aside.
5. Prepare the salad. Roughly chop lettuce and cut cucumber in half lengthways and thinly slice. Mix together in a medium bowl with oil and second measure of vinegar, season to taste with salt and pepper and set aside.
6. When creamy bacon sauce has thickened, remove from heat and stir through sour cream and first measure of vinegar. 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 fettuccine between plates, top with creamy bacon sauce and sprinkle with Parmesan. Serve cos salad on the side.