• Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
• Boil the spaghetti, 8 mins.
• Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

• While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
• Once hot, add the bacon lardons. Stir-fry, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

• Once the bacon is cooked, drain any excess fat from the pan and pop back on medium-high heat.
• Stir the veg stock, creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook, 2-3 mins.
• Stir the cooked pasta into the sauce and mix to combine. Remove from the heat.

• Stir the peas, pesto and two thirds of the hard Italian style cheese into your pasta.
• Share your creamy bacon pesto pasta between your bowls.
• Sprinkle over the remaining cheese.

Enjoy!