225g (8oz) Wiltshire cured smoked back bacon rashers,
225g (8oz) Dried spaghetti
15ml (1tbsp) Olive oil
2 Courgettes, grated
½ Lemon, juice and rind
30ml (2tbsp) Fresh basil, roughly chopped
30ml (2tbsp) Fresh dill, roughly chopped
Cook spaghetti in a pan of boiling water as per pack instructions.
Meanwhile put olive oil into a pan, add bacon and lightly cook.
Add courgettes and cook for 1-2 minutes. Add lemon juice and rind, and herbs.
Serve straight away scattered with black pepper.