Step 1 Start by heating a heavy based pan over a high heat and dry frying the bacon until golden brown for approximately 5 minutes, stirring during cooking to ensure all sides cook evenly.

Step 2 Reduce the heat to medium and add the shallot and celery. Cook for a further 5 minutes before adding the crushed garlic, thyme and chestnuts. Cook for a further 3 minutes.

Step 3 Meanwhile cook the pasta according to the instructions on the pack. Drain reserving 200ml of the cooking water.

Step 4 Stir the crème fraîche into the cooking water and add to the bacon and chestnut mixture. Add seasoning to taste.

Step 5 Stir through and serve with some grated Parmesan.