Super Quick Creamy Pasta

Boil a large pot of water with a pinch of salt, for the fusilli.

Put a frying pan on medium-high heat with a splash of oil. Add your bacon and cook for 3 mins until it starts to crisp, then remove from the pan. Tip: Place your bacon on some kitchen paper to soak up any excess oil. Reduce the heat to medium, add your onion and allow it to cook gently for 4-5 mins until soft. Add your garlic and cook for 1 minute more.

Add the pasta to the water and cook for 9 mins or until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Add the peas for the last 3 mins of cooking time. Drain but keep some of your pasta water as you’ll need it for your sauce.

While your pasta is cooking turn your attention back to making the sauce. Add your bacon back into the pan along with the crème fraîche, a pinch of salt and a few good grinds of black pepper. Give it all a good stir.

Add your drained pasta and peas to your sauce. Grate in half the parmesan and give it all a really good toss in the pan, allowing it to heat through. Tip: Add a bit more of the reserved pasta water if you feel it needs a little more liquid.