- Fill and boil your kettle. - Fill a large saucepan with the boiling water and put on high heat. Bring back to the boil. - Add 0.5 tsp of salt and the spaghetti. - Cook for 12 mins. - Once cooked, drain in a colander. Save some of the water to use in your sauce!

- In the meantime, heat a drizzle of oil in a large frying pan over high heat. - Once hot, add the sliced mushrooms and pancetta. - Cook, stirring occasionally, until golden all over, 4-5 mins.

- Meanwhile, peel and grate the garlic (or use a garlic press). - Chop the bottom 2cm off the asparagus and discard. Cut the asparagus widthways into 3cm long pieces. - Roughly chop the parsley (stalks and all).

-Once the mushrooms and pancetta are golden, stir in the garlic for 30 seconds. -When the pasta has 3 mins left, add the asparagus to the water.

- Once the asparagus and pasta is drained, stir the saved pasta water (see ingredients for amount), the creme fraiche and stock powder into the mushrooms. - Stir to dissolve the stock powder, then remove from the heat. - Stir the drained pasta and asparagus, hard Italian cheese and parsley into the sauce and gently toss to coat. - TIP: Add another splash of pasta water if the sauce is still a bit thick!

- Season to taste with a pinch of salt and pepper. - Share between your bowls, sprinkle over the walnuts and dig in!