Fill and boil your kettle.

Fill a large saucepan with the boiling water and put on high heat. Bring back to the boil.

Add 0.5 tsp of salt and the spaghetti.

Cook for 12 mins.

Once cooked, drain in a colander. Save some of the water to use in your sauce!

In the meantime, heat a drizzle of oil in a large frying pan over high heat.

Once hot, add the sliced mushrooms and pancetta.

Cook, stirring occasionally, until golden all over, 4-5 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Chop the bottom 2cm off the asparagus and discard. Cut the asparagus widthways into 3cm long pieces.

Roughly chop the parsley (stalks and all).

Once the mushrooms and pancetta are golden, stir in the garlic for 30 seconds.

When the pasta has 3 mins left, add the asparagus to the water.

Once the asparagus and pasta is drained, stir the saved pasta water (see ingredients for amount), the creme fraiche and stock powder into the mushrooms.

Stir to dissolve the stock powder, then remove from the heat.

Stir the drained pasta and asparagus, hard Italian cheese and parsley into the sauce and gently toss to coat.

Season to taste with a pinch of salt and pepper.

Share between your bowls, sprinkle over the walnuts and dig in!