5-Ingredient Creamy Bacon Pasta

Bring a large pan of salted water to the boil, add the pasta and cook until just tender. Reserve a mug of the cooking water, then drain.

Heat a frying pan over medium heat and cook the bacon lardons for 5–6 minutes until golden and cooked through.

Add the dried chives and black pepper to the bacon and stir for about 30 seconds.

Pour in the double cream and simmer gently for 1–2 minutes until slightly thickened.

Add the drained pasta to the pan and toss to coat in the sauce, adding a splash of the reserved pasta water if needed.

Remove from the heat and fold in the mozzarella until melted through.

Taste and adjust the seasoning if needed, then serve hot.