Step 1

In a large pot over medium heat add the bacon and fry until the fat fully renders and the bacon is nice and crispy. Don't be tempted to crank up the heat, you want it fairly low and slow to render down the fat. Remove the bacon from the pot and place in a bowl to one side, leaving the bacon fat behind.

Step 2

Melt in 2 tbsp butter, then add asparagus, mushrooms and onion. Fry until they begin to soften/pick up colour, then add garlic and fry for a minute or so longer.

Step 3

Pour in the chicken stock and cream (important the cream is at room temp and the stock isn't too hot or the cream may curdle). Give it a stir, then add the uncooked pasta.

Step 4

Bring to a simmer, reduce heat to low-medium, then cook until the penne is al dente, stirring frequently as you go. If the sauce soaks up before the pasta is cooked just add another dash of stock, water or milk to cook to help cook it through. You're looking for it to be al dente though (still a teeny bit hard).

Step 5

Once the sauce has thickened and the pasta is cooked, add back in the bacon with the parsley and parmesan. Season to taste then give it a final stir and serve up!