a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When hot, add the bacon lardons and cook, stirring occasionally, until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

a) Meanwhile, halve, peel and chop the red onion into small pieces.
b) Thinly slice the mushrooms.
c) Trim the courgette then quarter lengthways. Chop widthways into small pieces.
d) Peel and grate the garlic (or use a garlic press).

a) Lower the heat to medium, then add the onion, mushrooms and courgette to the lardons.
b) Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.
c) Add the garlic and cook until fragrant, 1 min.

a) Meanwhile, add the pappardelle to the pan of boiling water and bring back to the boil. Cook until tender, 10 mins.
b) When cooked, drain in a colander and pop back into the pan. Drizzle with a little oil and stir through to stop it sticking together.

a) Add the water for the sauce (see ingredients for amount), vegetable stock paste and Italian style herbs to the bacon pan.
b) Stir and bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.

a) Stir through the creme fraiche and half the hard Italian style cheese. TIP: Add a splash more water if dry.
b) Add the cooked pappardelle to your pan, toss together and season to taste with salt and plenty of pepper.
c) Serve in bowls and sprinkle over the remaining cheese. Enjoy!