Drop the pasta into salted boiling water and cook it for two minutes less than the packet states.

Meanwhile, in a large pan fry the smoked bacon lardons over a medium to high heat until they start to turn crispy.

Add in the finely diced onion and cook for a couple more minutes.

Chuck in the garlic and cook for one more minute. Use a ladle to add a little pasta water into the pan.

Pour in the double cream, and a bit more pasta water if it needs to loosen up.

Bring to the boil, then turn it down to a simmer.

Add a pinch of black pepper and most of the grated parmesan (save some for the top).

When the pasta is al dente, use tongs to add it into the sauce. Stir it in, this will knock some of the starch out of the pasta and thicken it up. If you need to loosen up the sauce then add a bit of pasta water.

Sprinkle in the chopped parsley and stir it through. Then dish it up.

Finish it with a bit of parmesan over the top and enjoy.