This recipe is foolproof. If people don’t like it, they are either vegetarian or stupid. Obviously this is not suitable for anyone on a diet, as – if you make it the way I do – it contains the calorific equivalent of an entire week on Weight Watchers. Ish.

Serves 4

Ingredients:

400g pasta shells
1 large onion, finely chopped
2 – 4 cloves of garlic, crushed
Large jar of passata or cheap tomato pasta sauce
Half a large pack bacon offcuts cut down to tiny pancetta size chunks
Generous handful of actual Pancetta (optional)
Tub of full-fat mascarpone cheese (half fat is for wimps)
Mixed herbs
Oregano
Black pepper
Olive oil

Method:

1. Heat 1bsp of olive oil in a pan and when hot add the chopped onion and crushed garlic and a generous sprinkling mixed herbs. Fry until softened.
2. Add in the bacon and (optional) pancetta. Cook gently until the juices are running out into the pan.
3. Add the entire jar of pasta sauce to the mixture and bring to a simmer.
4. In a large saucepan, cook the pasta according to the instructions.
5. While pasta is cooking, keep gently stirring the sauce, allowing it to thicken. Add herbs, pepper and oregano to taste.
6. When pasta is cooked, take off the heat and drain.
7. Just before serving, reduce heat on sauce and stir in Mascarpone cheese one tbsp at a time, allowing it to melt into the saice. Add as much as you like to taste – approx 5 tbsp should be plenty. The sauce should be thick and creamy, with big chunks of bacon and onion.
8. Serve one of two ways – either stir the sauce through pasta first, or spoon it on top and allow people to mix themselves.

Enjoy!