Sicilian Style Bacon and Pistachio Pasta alla Brontese

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

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

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

Once the bacon is cooked, transfer to a small bowl and set aside for later.

Pop the now empty frying pan back on medium heat with a drizzle of oil. Add the garlic and cook for 30 secs.

Stir in the chicken stock paste, pistachios, caramelised onion paste, creme fraiche and water for the sauce (see pantry for amount). 

Bring to the boil, lower the heat and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Next, stir in the Italian style cheese and remove from the heat. 

Once the pasta is cooked, reserve some of the pasta water (see pantry for amount), then drain the pasta in a colander. Drizzle with oil to stop it sticking together and set aside. 

Transfer the sauce to a blender if you have one and blitz until smooth. TIP: No blender? No problem - the pasta will still taste delicious as is!

Once the sauce is blended, pop it back in your now empty frying pan and add the cooked bacon. Warm through on medium heat, 1-2 mins.

Once the sauce is warmed through, add the cooked spaghetti to the pan and toss to coat.

Add a generous splash of the reserved pasta water if it's a little thick. Stir vigorously.

Taste and season with salt and pepper if needed and remove from the heat.