Parma Ham Pasta in Creamy Bacon and Garlic Sauce

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

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

c) Next, stir in the garlic and fry for 30 secs. Add in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer for 1-2 mins.

e) Stir in the butter (see pantry for amount) until melted. Simmer until the sauce is thickened, 2-3 mins.

a) Meanwhile, boil a full kettle.

b) Pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil.

c) Add the filled pasta and broccoli. Cook until tender, 3-4 mins.

d) Once cooked, carefully drain in a colander. Drizzle with oil and stir through to stop it sticking together.

a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the ciabatta. Halve the ciabatta.

b) If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

c) Once toasted, drizzle some olive oil over the ciabatta.

a) Once the sauce has thickened, stir in the creme fraiche and cook for 1-2 mins.

b) Add the cooked pasta, broccoli and hard Italian style cheese to the pan.

b) Gently stir to melt the cheese and combine everything together.