a) Boil a full kettle. Pour the boiled water into a large saucepan with ½ tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.

c) 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 large frying pan on medium-high heat (no oil).

b) Once hot, add the bacon, beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. Cook bacon thoroughly.

a) While the beef and bacon cook, peel and grate the garlic (or use a garlic press).

b) Quarter the chestnut mushrooms.

c) Trim and thinly slice the spring onion.

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the mushrooms to the beef and stir-fry until browned, 3-4 mins.

c) Lower the pan to medium heat, then add the garlic and tomato puree. Cook for 1 min.

d) Stir through the gochujang paste, creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened slightly, 3-4 mins.

a) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir the butter (see pantry for amount) into the sauce until melted.

c) Stir through the cooked rigatoni, then taste and season with salt and pepper if needed.

a) Share the creamy gochujang rigatoni between your bowls.

b) Sprinkle over the spring onion to finish.