Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Pop your frying pan on medium-high heat and add a drizzle of oil. When the oil is hot, add the bacon lardons and cook until golden, 2-3 mins. Add the shallot and cook until the bacon is golden brown and the shallot is soft, 3-4 mins. Add the garlic, cook for 1 more min. IMPORTANT: Cook lardons thoroughly. Wash your hands after handling raw meat.

Add the tomato passata and bring to the boil. Add the water (see ingredients for amount) and chicken stock paste, then reduce the heat to low. Leave the sauce to bubble away until thickened, 8-10 mins, then remove from the heat.

When your saucepan of water is boiling, add the linguine and cook until tender, 12 mins. Once cooked, drain in a colander, pop back into the pan, drizzle with oil and stir through to stop it sticking together.

Meanwhile, cut each tomato into six slices and the mozzarella into eight slices. Pop the rocket in the centre of a serving plate and arrange the tomato and mozzarella slices alternately around it. Set aside for later. Pop the balsamic vinegar and olive oil (see ingredients for amount) into a small bowl and season with salt and pepper. Mix together and set aside - we'll dress the salad at the end.

Once the pasta is drained, add it to your sauce (reheat if necessary) along with the hard Italian style cheese and toss to coat. Season to taste with salt and pepper if needed. Add a splash of water if you feel it needs it. Spoon the balsamic dressing over your salad and place in the middle of your table. Serve the pasta with the salad alongside for sharing. Enjoy!