Heat a frying pan to medium heat. While you’re waiting, slice your bacon into small pieces, similar to pancetta cubes. Once the pan is heated, add your small bacon pieces, and spread them throughout the pan, so they cook evenly. Lower the heat a bit.

While your bacon is frying on low, finely chop your half onion, and slice your zucchini into thin circles, then again into quarters.

Using a spatula or wooden spoon, sauté the bacon pieces, to make sure they get cooked through. Then add your onions, and sauté well with the bacon. Next add in your zucchini slices, and sundried tomatoes. Sauté until both are well cooked, and then add minced garlic, and stir.

Allow your bacon zucchini mixture to cook for a minute before lowering the heat a bit, so the garlic doesn’t burn.

Next add in your can of campbell’s tomato with basil and oregano and your cup of cream. Stir until all your ingredients are well mixed and add salt and pepper to taste. Cover your pot, and allow your sauce to simmer on low for 5 minutes.

Once your creamy tomato sauce comes to a boil, add in your cooked spaghetti noodles, turn off heat, and mix well with sauce.

Serve with as much grated parmesan cheese as you like. Enjoy!