Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Roughly chop the chives (use scissors if easier). Peel and grate the garlic (or use a garlic press).
Thinly slice the tomato.

Heat a drizzle of oil in a large frying pan on medium-high heat.
When the oil is hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add the garlic and sun-dried tomato paste and stir-fry for 1 min more.

Meanwhile, when your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Stir the chopped tomatoes, chicken stock paste, Worcester sauce, sugar and water for the sauce (see ingredients for both amounts) into the bacon pan. Bring to the boil, then reduce the heat to low.
Simmer until thickened, 8-10 mins, then remove from the heat.

Once the pasta is cooked, add to your sauce with half the Italian style hard cheese.
Toss to coat, then season to taste with salt and pepper. TIP: Add a splash of water if it's a little thick.
Warm through until piping hot, 1-2 mins.

Meanwhile, pop the rocket into a medium bowl with a drizzle of olive oil. Season with salt and pepper then toss to coat.
When ready, share the bacon linguine between your serving bowls and sprinkle over the remaining cheese and a scattering of chives.
Serve the rocket in bowls alongside topped with the sliced tomato and a drizzle of the balsamic glaze.
Enjoy!