1) Start with prepping all the meats and veg - prep is key!

2) Once everything is diced, sliced and chopped you get get a pan on the hob with some oil and chuck in the bacon to start crisping up - should take about 5 mins

3) Once they look crispy round the edges add in your onions and mix well together on a medium high heat for a further 5 mins

4) Now get your pasta on to boil away in a saucepan as per the packet instructions BUT minus 2 mins

5) Whilst the pasta is cooking away add your chicken in to the other pan, along with the chopped rosemary - cook for 2 mins

6) Now add in your mushrooms, along with your garlic and stir for a further 4 mins so everything cooks down a bit

7) Continuing on a medium high heat add in the splash of vinegar which will lift up any charred bits on the bottom of the pan - extra flavour!

8) Now add in your mustard, porcini powder or Marmite, black pepper - stir and cook out for about 2 mins

9) Once it's reduced a bit add in the Creme Fraiche gently and bring back up to a simmer then lower the heat - you don't want to boil Creme Fraiche or it will split

10) Add in the ladle of pasta water from the saucepan and simmer gently for 5 mins

11) Near the end of the 5 mins drain your pasta water and then add in to your mixture

12) Combine throughly, add in your Parmesan or pecorino and salt

13) Take off the heat, clamp a lid on and leave to sit for 3-4 mins - the pasta will continue cooking in the sauce absorbing all that flavour

14) After that time stir in the handful of basil carefully - adding more if you like!

Pop the bowl in the middle of the table and let everyone dive in!!