• Boil a large pot of salted water for the linguine. 
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 12 mins. 
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Roughly chop the mushrooms.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli and discard the core and seeds. Finely chop.
• Halve, peel and thinly slice the onion.
• Place a large pan over medium-high heat with a drizzle of oil. Once hot, fry the bacon, mushrooms, garlic and onion until golden, stirring, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.

• Add the chicken stock powder to the pan along with the creme fraiche.
• Simmer until the sauce has thickened, 10-14 mins. Add a splash of water if the sauce becomes too thick.
• Carefully mix in the cooked linguine, baby spinach and half the cheese.
• Cook until the cheese has melted and the spinach is wilted.
• Season to taste with salt and pepper.

• Divide the creamy bacon linguine between deep plates or bowls.
• Top with a sprinkling of chopped chilli (use less if you don't like spice) and the remaining cheese.

TIP: If you're cooking for kids you may want to leave out the chilli in this dish!