Cook the spaghetti as instructed in the pack and add the runner beans for the last 5 minutes of cooking.
While the pasta cooks, heat 1tbsp olive oil in a frying pan over a high heat and cook the bacon for 5-6 minutes, until just starting to brown.
Stir the mustard and crème fraîche together then mix in with the bacon. Turn down to a low heat, stir well and cook for a couple of minutes.
Drain the pasta and the beans, reserving 2–3 tbsp of the cooking water. Toss the drained spaghetti and beans in the sauce, adding the cooking water to loosen. Season well before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.