Creamy Bacon & Mushroom Farfalle

Boil a full kettle

Slice your baby button mushrooms finely

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil

Once hot, add your bacon lardons and sliced mushrooms and cook for 6-8 min or until the bacon is cooked through and crisp, then transfer to a plate (reserve the pan and any juices for later!) – these are your crispy lardons & mushrooms

While the lardons and mushrooms are cooking, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Add your farfalle to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the farfalle for 8-10 min or until cooked with a slight bite

Once done, drain the cooked farfalle, reserving a cup of the starchy pasta water

Return the reserved pan to a medium-high heat with any cooking juices and a drizzle of olive oil

Once hot, add the diced onion and cook for 4-5 min or until starting to soften

Once starting to soften, add the chopped garlic and cook for a further 1 min or until fragrant and softened

While the onion is softening, dissolve your chicken stock mix in 100ml [130ml] [170ml] boiled water

Once the onion has softened, add the cooked farfalle and crispy lardons & mushrooms to the pan and stir it all together

Add the chicken stock with your crème fraîche and a generous grind of black pepper and give it a good mix up until everything is coated in the sauce – this is your creamy bacon & mushroom farfalle

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!