I love oil-based pastas. They are the ultimate under-rated flavour, the silent winner of a dish that graciously lets the other ingredients shine through. In this dish, the subtle garlic and chilli flavours coat the pasta, while the prawn, bacon and zucchini are front and centre on the palate.
Heat the oil in a non-stick pan and add the onion, stirring for 1-2 minutes until starting to soften. Add in garlic and chilli, and cook for a further minute before adding the bacon and bringing to a sizzle.
Fold through zucchini slices and cook on a medium heat, for about 10 minutes, until the zucchini has become soft and translucent. Add prawns to sauce mixture and cook until bright in colour. Season with salt and pepper then remove from heat and set aside*.
In a large saucepan, cook pasta until al dente, then remove from heat and drain, reserving one third of a cup of the cooking water. Putting the fry pan with the sauce back on the heat, stir through pasta until coated with oil, adding in a little extra water if necessary. Heat for a few minutes until piping hot and liquids have been absorbed.
Sprinkle with parsley and parmesan cheese to serve.
*The longer you leave the sauce to infuse, the better the zucchini will take on the flavours of the garlic, bacon and chilli.