Bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

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

Heat a drizzle of oil in a frying pan on medium-high heat.
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 lardons thoroughly.
Stir in the garlic and cook for 1 min more.

Stir the water for the sauce (see ingredients for amount), chicken stock paste and creme fraiche into the bacon. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.
Meanwhile, 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.

Once the sauce has thickened, stir through the cooked pasta, peas and three quarters of the hard Italian style cheese.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Share the creamy bacon linguine between your bowls and sprinkle with the remaining cheese.
Top with a handful of rocket and drizzle with the balsamic glaze to finish.
Enjoy!