Bring a pan of water to the boil. Pod the broad beans and cook them for 2 mins. Drain and cool with under running cold water. Squeeze the bright green beans out of their tougher grey skins (keep the pods for our tip below). Pop into a bowl.

Heat a large frying pan to a medium heat. Add the lardons and cook for about 5 mins till golden brown.

While the lardons are frying, fill a large pan with hot water. Bring to the boil. Add the spaghetti. Cover. Simmer for about 8 mins til the spaghetti is cooked but not too soft. It should still have a little chew to it.

Slice the mushroom thinly and add to the lardons, along with the finely chopped shallot and garlic. Add a crack of black pepper. Fry gently till softened.

When the pasta is cooked, use tongs to transfer the spaghetti to the frying pan, and loosen everything up with a couple of tablespoons of the pasta water.

Fold in the broad beans and spinach till wilted and heated through. Grate in half of the Parmesan and adjust the seasoning if it needs it.

Spoon into bowls, finishing off with generous shavings of Parmesan and black pepper.