French Onion Style Creamy Pasta

Once the bacon is cooked, transfer to a small bowl and set aside. Keep the bacon fat in the pan.

Return the (now empty) pan back to medium-high heat, with an extra drizzle of oil if it needs it.

Once hot, add the onion. Season with salt and pepper and fry, stirring occasionally until softened, 5-6 mins. 

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

Once the onions have softened, stir the cider vinegar and sugar (see pantry for amount) into the onion and cook until evaporated, 1-2 mins. Stir in the sliced mushrooms and continue cooking until the mushrooms have browned, 5-6 mins. 

When the water is boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

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

Once the mushrooms have browned, add the garlic and cook for 1 min more. Add the flour and butter (see pantry for both amounts) to the pan and cook, stirring, for 1-2 mins.

Stir in the water for the sauce (see pantry for amount), chicken stock paste and creme fraiche. Reduce to medium heat, and simmer until the sauce has thickened, 4-5 mins.

Add the bacon, cooked pasta and half the cheese. Add a splash of water if it's a little too thick. Taste and season with more salt and pepper if needed.