Fill and boil your kettle.Halve the chilli lengthways, deseed and finely chop.Peel and grate the garlic (or use a garlic press).Pour the boiling water into a large saucepan on high heat, add 0.5 tsp of salt and bring back to the boil.

Add the spaghetti (see ingredients for amount you need), bring to the boil and cook for 8 mins.When the pasta is cooked, reserve some cooking water (see ingredients for amount) then drain the spaghetti into a colander.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.Add the bacon lardons and a pinch of chilli and cook, stirring, until the bacon lardons are golden, 2-3 mins.Add the prawns, cook for 2 mins.Add the garlic and mix through. Cook for another minute.

Add the reserved pasta water to the sauce with the vegetable stock powder. Mix well to dissolve the stock.Turn the heat to low and add the creme fraiche.Stir and 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 centre.

Stir the drained pasta into your sauce and gently mix.If you feel the sauce needs loosening up, add a splash of water.Season to taste with salt and pepper.

Serve the pasta in bowls and finish with a sprinkle of the remaining chilli. Tuck in!