Bacon and mushroom pasta

Cook the penne pasta in boiling water in a large non-stick saucepan, according to packet instructions. Meanwhile, slice the mushrooms and bacon into bite-size pieces.

Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 minutes. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.

Tip the pasta and reserved cooking water back into the pan and stir over the heat for 1 minute. Take the pan off the heat, spoon in the pesto and creme fraiche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.