Truffled Bacon, Mushroom and Pea Spaghetti

a) When your pan of water is boiling, add the spaghetti and bring back to the boil. Cook until tender, 8 mins. 

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

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the bacon lardons and mushrooms. Stir-fry until the bacon is cooked, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

a) Once the bacon and mushrooms are cooked, add the garlic and stir-fry until fragrant, 1 min. 

b) Stir in the chicken stock paste and water for the sauce (see pantry for amount) into the pan.

c) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

a) Once the sauce has thickened, stir in the creme fraiche, peas and cheese.

b) Add the cooked spaghetti and toss to coat in the sauce until warmed through.

c) Season to taste with salt and pepper. Add a splash of water if the sauce is a little too thick.

d) Stir in the truffle zest, then remove from the heat.