What you will need

• 5 rashers of Spoiltpig Unsmoked Back Bacon
• 13oz mushrooms, trimmed and sliced
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 – 2 fresh jalapeno peppers, finely chopped (keep the seeds if you want extra heat)
• 5 – 7 sprigs fresh oregano
• 2 tins of chopped tomatoes
• Salt and pepper for seasoning
• 1 bunch of asparagus roughly chopped
• 16oz dry spaghetti
• 2 tbsp butter
• 2oz parmesan cheese, finely grated

How to prepare

Put the rashers of Spoiltpig bacon into a frying pan, frying over a low heat for about 7 minutes until the bacon is brown and the fat rendered.

Increase the heat and add the chopped mushrooms and shallots. Cook for 3-5 minutes until the mushrooms have softened and most of the liquid evaporated.

Add the garlic, jalapenos, oregano and chopped tomatoes and season with salt and pepper. Bring to a boil, cover and simmer for 25-30 minutes, stirring occasionally, until thick and rich. 10 minutes before the sauce reaches desired consistency, add the chopped asparagus. Taste and season further if required.

Meanwhile, bring a large pan of water to the boil. Add 1 tbsp salt and cook the spaghetti until al dente. Drain in a colander.

Serve your pasta in a bowl with some butter melted over the top, before adding your sauce and a generous portion of grated parmesan cheese. Deliciousness in a bowl right there.

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