a) Boil a full kettle.

b) Pour the boiled water into a large saucepan with ½ tsp salt and bring back to the boil.

c) Add the linguine and cook until tender, 12 mins.

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Stir in the garlic and cook for 1 min more.

a) Stir the mixed herbs, chicken stock paste, creme fraiche and water for the sauce (see pantry for amount) into the bacon pan. Season with salt and pepper.

b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

c) Once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Once the sauce has thickened, stir through the cooked pasta, peas and hard Italian style cheese.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if the sauce is a little thick.

a) Share the creamy bacon linguine between your bowls.

b) Top with a handful of rocket.

c) Drizzle over the balsamic glaze to finish.