Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine. Peel and grate the garlic (or use a garlic press).

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

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

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken and season with salt and pepper. Stir-fry until browned all over, 5-6 mins.

Add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.

Add the garlic to the pan and stir-fry until fragrant, 30 secs.

Pour in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount), stirring to combine.

Bring the sauce to a boil, then turn the heat down and simmer until thickened slightly, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook bacon thoroughly.

Stir the cooked pasta, butter (see pantry for amount) and half the Parmigiano Reggiano into the sauce.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick, then remove from the heat.

Share your ultimate creamy linguine alfredo between your bowls and sprinkle over the remaining Parmigiano Reggiano.

Serve the rocket on the side with a drizzle of the balsamic glaze to finish.

Enjoy!