Start with the pasta water

Cup of Yum
1. Place a large pan of water on to boil. (it will boil faster with a lid on, or use the electric kettle to make this dish even quicker)
2. Once the water is at a boil, add the salt and put in the pasta, set your timer for one minute less than the packet instructions.8 oz / 225 g spaghetti 1 tbsp salt
3. Reserve 2 cups of the pasta cooking water and then drain the pasta.

While the pasta cooks make the sauce

1. Add the olive oil to a frying pan or skillet and cook the chopped bacon over medium-high for 4-5 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the drippings. (see note 4)1 tbsp olive oil6 slices bacon
2. Reduce the heat under the bacon drippings very low heat. Add the butter, and once melted, add the sliced garlic and some of the lemon zest. Cook for 2-3 minutes, but don't let the garlic color.2 tbsp / 4 tablespoon butter2 cloves / 2 garlic1 lemon
3. Add the wine to the skillet along with some of the lemon juice. Bring to a boil. Scoop ½ cup of the water from the pasta pan and add it to the sauce. Season with salt and pepper.½ cup / 120 ml dry white wine1 lemon ½ tsp / ½ teaspoon salt¼ tsp / ¼ teaspoon black pepper
4. Add the shrimp to sauce and cook for 3 minutes, stirring regularly.1 lb / 450 g raw shrimp, peeled and deveined
5. Remove the pan from the heat and scrape the cooked bacon (and any collected juices) into your sauce.
6. Transfer the pasta to the sauce along with ¼ cup of the reserved cooking water.
7. Use tongs to lift and toss the pasta with the sauce over low heat. The pasta should soak up the sauce. Add pasta cooking water if needed until pasta is cooked to your liking. Taste your pasta and add more salt, pepper and lemon juice to taste.
8. Serve with parsley and extra lemon zest.2 tbsp finely chopped fresh parsley leaves