Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press)

Next, heat a drizzle of oil in a frying pan on medium-high heat. 

Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

Meanwhile, add the penne to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Once the bacon is golden, add half the garlic and cook until fragrant, 1 min more. 

Next, stir in the passata, smoked paprika, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer gently until thickened, 5-6 mins. Add a splash of water if it gets too thick.

Meanwhile, preheat your grill to high. 

Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Grill until golden, 5-6 mins.

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas.

Once the pasta is cooked, drain in a colander and stir through the sauce along with the cheese. 

Taste and season with salt and pepper if needed. Add a splash of water to loosen if needed.

Share the smoky pasta between your bowls.

Slice the garlic ciabatta diagonally into triangles and serve alongside.

Sprinkle with the crispy onions to finish.