Pesto and bacon pasta

1. Chuck the penne into boiling water with a little pinch of salt and boil until just soft and drain.
2. Whilst this is boiling, grill 6 rashers of smokey bacon till crisp then cut into small pieces.
3. Add the creme fraiche to the empty pan and warm through slowly, add two heaped teaspoons of whatever colour pesto you want.
4. Toss the penne into the mixture till its all coated (i normally add any fat from the bacon for extra flavour)
5. Plate up, sprinkle each portion with the crispy bacon and serve with some nice crispy salad and crispy bread