1. Cook the Pasta: Boil a large pot of salted water and cook your pasta (dried or fresh) until al dente, according to the package instructions. Drain and set aside, reserving ½ cup of pasta water.

2. Prepare the Bacon: Heat the olive oil in a large skillet over medium heat. Add the diced bacon and cook for 5–7 minutes, until it’s golden and crispy. Remove the bacon from the skillet and set it aside, leaving the rendered bacon fat in the pan.

3. Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the chopped garlic and sauté for 1 minute until fragrant. Toss in the vegetables (e.g., broccoli and courgettes) and cook for 5–7 minutes, stirring occasionally, until they soften but retain a slight crunch.

4. Prepare the Cream Sauce: Reduce the heat to low. Pour the cream into the skillet with the vegetables, stirring to combine. Add the Parmesan cheese and freshly ground black pepper. Stir until the cheese melts and the sauce becomes silky and smooth. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.

5. Combine Everything: Add the cooked pasta and crispy bacon to the skillet. Toss everything together until the pasta is evenly coated in the creamy sauce and all ingredients are combined.

6. Adjust the Seasoning: Taste the dish and add additional black pepper or salt, if needed.

7. Serve: Divide the pasta into serving plates and garnish with extra Parmesan cheese and freshly cracked black pepper. Serve immediately and enjoy!