Place the pork mince into a bowl along with the ground fennel seeds and chilli flakes.  Mix well to ensure they’re well combined and set aside.

Heat the oil in a large saucepan over a high heat. Add the onion, garlic, Italian seasoning and bacon lardons, and cook, stirring frequently, for 5 to 6 minutes until the onion has softened. Scatter over the pork mixture, and cook, breaking up the meat with a wooden spoon, for 4 to 5 minutes until the meat has broken down and begins to brown. Stir in the stock and tin of tomatoes and bring to the boil.

Reduce the heat to medium low and simmer for 25 minutes until the meat has cooked and the sauce has thickened.

Once the pork has been simmering for 15 minutes, cook the pasta for a minute less than the packet instructions.

Stir the cream and grated parmesan cheese into the pork mixture and simmer gently for 1 minute. Check the seasoning and add salt and freshly ground black pepper, to taste.

When the pasta is cooked, drain well and stir it into the pork mixture. Finish cooking the pasta in the sauce over a low heat for 2 minutes. Serve the pasta straight from the pan or tip it into a large serving bowl. Garnish with extra parmesan, chopped parsley and freshly ground black pepper.