Boil some water in a large saucepan and cook the linguine according to the packet instructions. Drain once cooked through and return to the saucepan.

Meanwhile, heat a little oil in a pan and fry the bacon lardons, diced carrots and chopped onion for 5 minutes before adding the turkey mince. Cook for a further 5 minutes.

Stir in the minced garlic, stock cube, spices, tomato puree, piquante peppers and bay leaves and mix through for 2 minutes. Pour in the tinned tomatoes and allow the sauce to simmer on a gentle heat for 15 minutes.

Towards the end of cooking sprinkle in the chopped parsley and pour the turkey ragu over the drained pasta. Mix through so that the pasta is covered entirely.

Serve and sprinkle chopped chestnuts and parmesan cheese.