Cook the onion, garlic and bacon together. In a separate pan boil water for tagliatelle.

Squeeze 1 lemon and stir then add courgette and mushrooms. Cook on high. Add sunflower oil to water pan and add tagliatelle.

Add salt, pepper and single cream then cook on a medium to low heat until sauce thickens.

Add cheese of choice on top of served meal (parmesano for healthier option)