a) Fill and boil your kettle. 

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

c) Add the pasta and bring back to the boil. Cook until tender, 12 mins.

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

b) Once hot, add the diced chicken, sliced mushrooms and bacon lardons. 

c) Cook, stirring occasionally, until golden all over, 5-6 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. Halve the asparagus widthways.

a) Once the mushrooms and bacon are golden, stir in the garlic and cook 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 pantry 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 and bacon, simmer for 2-3 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

b) Add the cooked pasta, asparagus and hard Italian style cheese to the sauce and gently toss to coat.

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

a) Share the bacon and mushroom linguine between your bowls.

Enjoy!