• Boil a large pot of salted water for the linguine.
• Halve and peel the onion. Thinly slice half (double for 4p).
• Roughly chop the mushrooms.
• Halve and deseed the pepper. 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 the water is boiling, add the linguine and bring back to the boil.
• Cook until softened, 12 mins. 
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

• Meanwhile, place a pan over medium heat (without oil).
• Once hot, dry-fry the pine nuts until lightly toasted, 2-3 mins. Remove from the pan and set aside.
• Return the pan to medium-high heat with a drizzle of oil.
• Once the oil is hot, add the bacon lardons.
• Fry until golden, stirring occasionally, 4-5 mins. IMPORTANT: Wash 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 until fragrant, stirring frequently.

• Add 50ml water (double for 4p), stock and half the Italian herbs (double for 4p) to the pan.
• Bring to the boil then lower the heat.
• Simmer until slightly reduced, 3-4 mins.
• Stir the creme fraiche through the sauce.

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

• Add the drained linguine to the sauce and toss everything together.
• Season to taste with salt and plenty of pepper.
• Serve in bowls and finish with a sprinkling of cheese and a scattering of pine nuts.