1

Bring a large pan of water to a boil, add the penne and cook according to pack instructions. Drain the pasta and set aside, reserving 200ml of the cooking water for later.

2

Meanwhile, heat a large frying pan over a medium-high heat and mist with cooking spray. Add the chopped bacon and cook for 5 minutes, stirring occasionally, until golden. Tip out onto a plate.

3

Add the shallots, garlic and chilli to the pan, misting with more cooking spray, if needed, and cook for 3 minutes until slightly softened. Add the kale to the pan, reduce the heat to medium and cover with a lid. Cook for a further 5-7 minutes, until the kale has wilted, softened and is almost cooked.

4

Add the pasta water to the pan, crumble in the stock cube and stir, cooking for a further 2 minutes. Remove the pan from the heat, mixing in the drained pasta along with the bacon and the crème fraiche and stir to combine. Season to taste.

5

Divide between 4 bowls and serve immediately.