Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. Heat a drizzle of oil in a large frying pan over medium-high heat and add the bacon lardons. Cook, stirring occasionally, until golden, 3-4 mins.

Meanwhile, halve, peel and thinly slice the shallot. Thinly slice the mushrooms. Trim the courgette then quarter lengthways. Chop widthways into small pieces.

Lower the heat to medium then add the shallot, mushrooms and courgette to the lardons. Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.

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

While the pasta is cooking, stir the thyme into the frying pan of lardons and veg and cook for 1-2 mins. Pour in the water (see ingredients for amount) and vegetable stock powder. Bring to the boil then lower the heat and simmer until reduced slightly, 3-4 mins.

Stir through the creme fraiche and half the hard Italian cheese. Add the pappardelle, toss together and season to taste with salt and plenty of pepper. Serve in bowls sprinkled with the remaining cheese. Enjoy!