Bacon: Heat a large pan to medium heat. Add bacon to the pan and cook for 6-8 minutes, flipping as necessary, until crispy. Remove from the pan, but keep the bacon fat in the pan, and the heat on.

Pasta: Cook 200g bucatini as per package instructions.

Breadcrumbs: In a small pan, add 1 tsp butter and ½ cup breadcrumbs, and heat to medium. Cook until the breadcrumbs are golden and toasted.

Sauce: Snap the ends off 1 bunch of asparagus, and then slice into 1 inch thick pieces. Add to the bacon fat pan, stirring for 1-2 minutes. Add 1 tbs crushed garlic and 1 tsp black pepper. Add ½ cup frozen peas to the pan and cook until the peas are cooked through. Add ½ cup cream and ½ cup chicken stock, and mix well. Bring to a gentle boil.

Finish off: Add pasta to the sauce and mix gently to bring everything together. It may need a gentle stir with the heat on to bring the sauce together. Finish by serving with crispy bacon bits and toasted breadcrumbs.