a) Bring a large saucepan of water to the boil with 1/2 tsp of 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 after handling raw meat. Cook lardons thoroughly.

a) Meanwhile, halve, peel and thinly slice the shallot. 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 shallot, mushrooms and courgette to the lardons. b) Cook, stirring occasionally, until softened and starting to brown, 4-5 mins. c) Add the garlic for the final minute and cook, stirring.

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

a) Pour in the water for the sauce (see ingredients for amount), vegetable stock paste and Italian herbs. b) 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 pappardelle, toss together and season to taste with salt and plenty of pepper. c) Serve in bowls and sprinkle over the remaining cheese. Enjoy!