• Boil a full kettle.
• Peel and grate the garlic (or use a garlic press).
• Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
• Once hot, fry the bacon lardons, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

• Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt.
• Boil the spaghetti, 8 mins. 
• Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.

• Stir the garlic into the bacon and fry, 1 min.
• Add the chicken stock paste and water (see pantry) to the pan. Stir, bring to the boil, then lower the heat. Simmer, 2-3 mins. 
• Next, stir in the creme fraiche, peas and cheese. Bring to the boil, then remove from the heat.
• Add the spaghetti and toss to combine.

• Taste and season the pasta with salt and pepper. 
• Add a splash of water if the sauce is too thick.
• Stir in the truffle zest, then remove from the heat. 
• Share the pasta between your bowls.

Enjoy!