Prepare the onion and carrot for the sauté by cutting them into small cubes.

Wash the cherry tomatoes and zucchini, then cut the cherry tomatoes in half and the zucchini into think slices.

In a non-stick frying pan over high heat, brown the garlic with olive oil. This will take few minutes, but it'll give the oil a nice garlic flavor.

In the same pan over medium heat, soften the onion (add salt & pepper). Once soft, add the bacon and let it cook for about 5 minutes. Add the zucchini slices and the basil thereafter and stir.

Add the cherry tomatoes, which will make the sauce a little sweeter. (Cherry tomatoes always add sweetness to any Italian sauce!) Cook these for another minute.

Keep adding salt and pepper to taste, or until you are satisfied with the level of tastiness. Tip: I add a little salt and pepper with each ingredient, this will bring out all the ingredients in the finished dish.

Add a couple of spoons of water, and let it cook for about 3 minutes

Finally add the tomato sauce and lower the heat and let it simmer with the lid on for 20 minutes, stirring occasionally.

In the meantime, put the pot on the stove with the water for cooking the pasta.

As soon as it boils, add salt to the water and add your raw pasta. Important Tip: The cooking water in the pasta is magic, so don't forget to save some before draining the pasta.

Drain the fusilli al dente and add them to your delicious sauce. Turn on the heat and stir for a minute adding a glass of the pasta water. Add a handful of the pecorino cheese too.

And our pasta is ready to serve.

Add a sprinkling of black pepper and a little more cheese. Enjoy your meal!