a) Fill and boil your kettle.
b) Halve the chilli lengthways, deseed and finely chop.
c) Peel and grate the garlic (or use a garlic press).
d) Pour the boiling water into a large saucepan on high heat, add 1/2 tsp salt and bring back to the boil.

a) Add the spaghetti to the boiling water and bring back to the boil. Cook until tender, 8 mins.
b) Once cooked, reserve some pasta water (see pantry for amount) for your sauce, then drain in a colander.
c) Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, the bacon lardons and a pinch of the chopped chilli (careful, it's hot - add less if you'd prefer things milder). Cook, stirring, until golden, 2-3 mins.
c) Add the prawns and cook for 2 mins more. IMPORTANT: Wash your hands and equipment after handling raw meat and prawns.
d) Stir in the garlic and cook for 1 min.

a) Add the reserved pasta water to the pan and stir through the veg stock paste.
b) Reduce the heat to low, then stir in the creme fraiche until well combined.
d) Simmer until the prawns are cooked through and the sauce is piping hot, another 2-3 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Cook bacon thoroughly.

a) Add the cooked pasta to your creamy sauce and toss to coat, adding a splash of water if you feel it needs it.
b) Season to taste with salt and pepper.

a) Serve your creamy prawn and bacon spaghetti pasta in bowls.
b) Finish with a sprinkle of the remaining chilli if you'd like some more heat.
Enjoy!