Cheesy Macaroni with Peas & Bacon

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

Heat a little oil in a large frying pan over medium-high heat. Add the bacon lardons and cook for 6–8 minutes until golden and crisp.

Add the peas to the pan and cook for 2–3 minutes until heated through.

Add the drained pasta and toss everything together.

Lower the heat and stir in the crème fraîche. Add the cheese gradually, stirring until melted and creamy. Add a splash of the reserved pasta water if the sauce feels too thick.

Season with salt, black pepper and dried herbs to taste.

Serve hot.