Heat the garlic-infused oil in large pan and fry the bacon pieces.
In a separate pan of boiling water, add the Garofalo Casarecce pasta. Leave this to boil for nine minutes.
While the bacon cooks, create courgette ribbons using a vegetable peeler (peel vertical strips from the whole courgette to form ribbons).
Once the bacon has been frying for five minutes, add the courgette ribbons. This will seem like a lot of courgette but they will shrink during cooking.
Once the courgette has softened, remove from heat, stir in the Garofalo Casarecce pasta and add the single cream. Season well with a pinch of salt and generous amounts of black pepper.
Stir in half of the parmesan (dependent on your preference), then serve. Top with the remaining parmesan and enjoy.