Start by heating up a large pan and adding your bacon, onion, and mushrooms. Cook everything for about 5 minutes, until they’re slightly browned and the delicious aromas fill your kitchen. You’ll know it’s ready when the liquid from the bacon and mushrooms has evaporated.

Next, toss in the garlic, thyme, and chicken stock powder, giving it all a good stir for about a minute to really bring out those flavours.

Now, pour in the cream, add lots of cracked pepper, a little pinch of salt, and the juice of half a lemon. Don’t forget to throw in the lemon half to infuse some of that zesty goodness! Let everything bubble away for a few minutes until it’s creamy and perfect.

Finally, add in your cooked fettuccine and give it a good toss to coat the pasta in that dreamy sauce. If you’re feeling a bit fancy, sprinkle some parsley leaves on top to finish it off.

Serve it up hot and watch it disappear fast – this dish is always a winner!