a) Fill and boil your kettle.
b) Fill a large saucepan with the boiling water and put on high heat.
c) Add 1/2 tsp salt and the spaghetti. Bring back to the boil.
d) Cook until tender, 12 mins.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced mushrooms and bacon lardons.
c) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Chop the bottom 2cm off the asparagus and discard. Cut the asparagus widthways into 3cm long pieces.

a) Once the mushrooms and bacon are golden, stir in the garlic for 30 secs.
b) When the pasta has 3 mins left, add the asparagus to the pan of water and cook for the remaining time.
c) Once the pasta and asparagus are cooked, drain in a colander, saving some of the pasta water for the sauce (see ingredients for amount). Drizzle with oil and stir through to prevent it sticking.

a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms.
b) Add the cooked pasta, asparagus, and hard Italian style cheese into the sauce and gently toss to coat. TIP: Add another splash of pasta water if the sauce is still a bit thick.

a) Season to taste with salt and pepper.
b) Share the bacon and mushroom spaghetti between your bowls and dig in. Enjoy!