Creamy Truffled Bacon, Chicken Breast and Pea Spaghetti

When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons, diced chicken and shallot. Stir-fry until the bacon is cooked and the shallot has softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

Once the bacon and chicken are cooked and the shallot has softened, add the garlic and stir-fry until fragrant, 1 min. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Once the sauce has thickened, stir in the creme fraiche, peas and cheese.

Season with salt and pepper, then toss the cooked spaghetti into the sauce and warm through until piping hot.

Stir in the truffle zest, then remove from the heat.