a) Boil a full kettle.

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

c) Once hot, add the bacon lardons and cook, stirring occasionally, until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into small pieces.

b) Peel and grate the garlic (or use a garlic press). 

a) Lower the heat to medium, then add the sliced mushrooms and courgette to the lardons.

b) Cook, stirring occasionally, until the veg is softened and starting to brown, 4-5 mins.

c) Add the garlic and cook until fragrant, 1 min. IMPORTANT: Cook lardons thoroughly.

a) Meanwhile, pour the boiled water from your kettle into a large saucepan on high heat.

b) Add the linguine and 1/2 tsp salt and bring back to the boil. Cook until tender, 12 mins.

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

a) Add the water for the sauce (see pantry for amount), veg stock paste and mixed herbs to the bacon pan.

b) Stir and bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.

c) Once reduced, stir in the creme fraiche and half the hard Italian style cheese, adding a splash of water if it's a little thick.

a) Add the cooked pasta to the sauce. Toss to coat and season to taste with salt and pepper.

b) Serve your bacon linguine in bowls sprinkled with the remaining cheese.

Enjoy!