Hot Honey Bacon & Chicken Spaghetti

Cook the spaghetti

• Bring a pan of salted water to the boil and cook the spaghetti according to the packet instructions. Before you drain the spaghetti, reserve some of the cooking water (you’ll use this in your sauce).

Prep the ingredients

• Meanwhile, chop the Finnebrogue smoked back bacon and chicken. Deseed and slice the bell pepper.

Cook the hot honey bacon

• Heat a dash of oil in a large pan over a medium heat. Add the bacon and cook for 3 minutes, until it starts to get crispy. Push the bacon to one side of the pan then drizzle in the honey and chilli flakes - let it sizzle and give it a quick stir.
• Coat the bacon in the hot honey, cook for another minute then transfer it from the pan.

Finish the sauce

• Add the chicken and bell pepper to the same pan and cook for 6 minutes, or until the chicken is golden brown.
• Add back most of the hot honey bacon (reserve some to garnish the finished dish).
• Stir in the paprika and garlic granules and season with salt and pepper. Cook for 1 minute, whilst stirring.
• Pour in the cream and most of the Parmesan. Simmer gently for 5 minutes, adding around 100ml of the pasta cooking water for the desired sauce consistency (you can add more or less cooking water depending on the sauce consistency you like).

Finish the dish and plate up

• Stir the cooked spaghetti into the sauce.
• Plate up into bowls, garnish with the reserved hot honey bacon and some more Parmesan if you like.
• Tuck in and enjoy!