• 10 slices smoked streaky bacon, preferably free-range or organic, or pancetta
  
• a small bunch of fresh mint
  
• 150g Parmesan cheese
  
• sea salt and freshly ground black pepper
  
• optional: 1 chicken stock cube, preferably organic
  
• 400g dried mini shell (or other type of pasta)
  
• olive oil
  
• a knob of butter
  
• 300g frozen peas
  
• 2 heaped dessertspoons crème fraîche
  
• 1 lemon
  

• Finely slice the bacon
  
• Pick the mint leaves and discard the stalks
  
• Finely grate the Parmesan
  

• Bring a large pan of salted water to the boil and drop in the stock cube (if using).
  
• Stir until it's dissolved, then add the mini shells and cook according to the packet instructions
  
• Get a large frying pan over a medium heat and add a good lug of olive oil and the butter
  
• Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp
  
• Meanwhile, finely chop your mint leaves
  
• As soon as the bacon is golden, add your frozen peas and give the pan a good shake
  
• After a minute or so, add the crème fraîche and chopped mint to the bacon and peas
  
• Drain the pasta in a colander over a large bowl, reserving some of the cooking water
  
• Add the pasta to the frying pan
  
• Halve your lemon and squeeze the juice over the pasta
  
• When it’s all bubbling away nicely, remove from the heat
  
• It’s really important that the sauce is creamy, silky and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit
  
• Add the grated Parmesan and give the pan a shake to mix it in

To serve your pasta

• Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves
  
• Lovely with a simply dressed green salad