• 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, 10-12 mins. 
• Once cooked, reserve a cup of pasta water, 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.

• Meanwhile, roughly chop the mushrooms.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli, discard the core and seeds and finely chop.
• Halve, peel and thinly slice the onion.
• Place a large pan over medium-high heat without oil. Once hot, fry the chicken, bacon, mushrooms, garlic and onion until golden, stirring, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.

• Add the chilli, stock, a splash of pasta water and creme fraiche to the pan.
• Simmer until the sauce has thickened, 10-14 mins (add a splash of water if the sauce becomes too thick).
• Once simmered, carefully mix in the drained linguine and spinach.
• Cook until the spinach is wilted and chicken is cooked through. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Season to taste with salt and pepper.

• Divide the creamy bacon and chicken linguine between deep plates or bowls.
• Top with a sprinkling of cheese.