Presto Bacon and Mushroom Linguine

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the sliced mushrooms and bacon lardons.
c) Cook, stirring occasionally, until golden all over, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the bottom 2cm from the asparagus and discard. Cut widthways into 3cm long pieces.

a) Once the mushrooms and bacon are golden, stir in the garlic for 30 secs.
b) When the pasta has 3 mins left, add the asparagus to the same pan and cook for the remaining time.
c) Once the pasta and asparagus are cooked, reserve some of the pasta water (see ingredients for amount), then drain in a colander. Drizzle with oil and stir through to prevent it sticking.

a) Stir the reserved pasta water, creme fraiche and chicken stock paste into the mushrooms.
b) Add the cooked pasta, asparagus, and hard Italian style cheese to the sauce and gently toss to coat. TIP: Add another splash of water if the sauce is a bit thick.