• Boil a large pot of salted water for the linguine.
• Halve and peel the onion. Thinly slice half (double for 4p).
• Thinly slice the mushrooms.
• Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
• Peel and grate the garlic (or use a garlic press).

TIP: If you’re in a hurry you can boil the water in your kettle.

• When boiling, add the linguine to the water and bring back to the boil. Cook until softened, 12 mins. 
• Once cooked, drain in a colander and pop back in the pot.
• Drizzle with oil and stir through to stop it sticking together.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the bacon lardons. Fry until golden, 4-5 mins, stirring occasionally. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

• Lower the heat to medium then add the onion, mushrooms and pepper to the pan. 
• Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.
• With 1 min of cooking time left, add the garlic and cook, stirring frequently.

• While the pasta cooks, add 50ml water (double for 4p), stock powder and half the Italian herbs (double for 4p) to the pan.
• Bring to the boil then lower the heat and simmer until slightly reduced, 3-4 mins.

• Stir the creme fraiche and half the cheese through the sauce.
• Add the drained linguine, toss everything together and season to taste with salt and plenty of pepper.
• Serve in bowls and sprinkle over the remaining cheese.

TIP: Add a splash of water if the sauce is too dry.