Preheat your oven to 350f (180c).

Heat the butter in a large skillet or dutch oven over a medium - high heat and fry the bacon until golden, about 10 minutes.

Remove with a slotted spoon and set aside, leaving the drippings behind.

Turn the heat down slightly and add the onion and cook for about 3 minutes until soft.

Add the garlic and fennel seeds and cook for a further 2 minutes.

Add the sausage meat, you might need to turn the heat back up slightly.

Cook, breaking up with a wooden spoon until pretty much cooked through. 5 - 6 minutes.

Get the pasta cooking in a big pot of well salted water.

Add the passata and cream to the sausage mixture and bring to a very gentle simmer.

Add 40 grams of the parmesan in and mix in until melted.

Add the bacon back in along with the lemon juice and pepper then taste to see how much salt to add.

Very gently simmer the sauce on a low heat for 10 mins while the pasta cooks.

Cook the pasta a minute or two shorter than what the packet says.

Reserve a cup of the sauce and set aside then mix the cooked pasta into the rest of it.

In a 9 x 13 inch baking dish (22cm x 33cm) place half of the pasta mixture.

Top with an even sprinkling of the lemon zest and then 100 grams of the mozzarella and 30 grams of the parmesan.

Top with the remaining pasta then evenly distribute the extra cup of sauce over the top in dollops.

Top with the remaining 200 grams of mozzarella and remaining 30 grams of parmesan.

Bake in the oven for 20 minutes or until the top is nicely golden brown.

Allow to sit for 10 minutes before serving and enjoy!