Simple Pasta with smoked lardons peas & crème fraiche

300-350g rigatoni pasta

1 pack smoked lardons ( or 6 - 8 sliced bacon rashers

Sprinkling dried basil

125g frozen peas

1tbs grated Parmesan

200ml crème fraiche

1tbs chopped parsley

1 tbs chopped chives ( optional)

salt pepper

Olive oil

Cook your pasta til 'al dente' in salted boiling water drain ( retain some of the water) toss in a little olive oil and set aside. Heat a dash of oil in a pan and fry the lardons til slightly darkened add the basil and then the peas and fast fry on high heat til bacon is caramelised ( a few mins ) add the pasta and a little of the pasta water to the lardons simmer then add the crème fraiche the grated Parmesan and allow to bubble and thicken ( if sauce becomes too thick use more pasta water to loosen) . serve garnished with finely chopped parsley and or chives and lots of black pepper