• Boil a large pot of salted water for the pasta. 
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, reserve a cup of the pasta water then drain the linguine in a colander.
• Pop back in the pot, off the heat, drizzle with oil and stir through to prevent sticking.

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

• Trim the cucumber and quarter lengthways. Chop into 1cm chunks. Cut the tomato into wedges.
• Peel and grate the garlic (or use a garlic press).
• In a bowl mix together the creme fraiche, stock, garlic, cheese and cracked black pepper.
• In a separate bowl, mix the balsamic glaze and 1 tbsp oil (per 2P). Season to taste with salt and pepper.
• Add the tomato, olives and cucumber to the balsamic dressing and leave to marinate.

• Place a pan over medium heat with a drizzle of oil.
• Add the garlic and fry until fragrant, 1 min.
• Add the drained linguine and creme fraiche mixture to the pan. 
• Loosen the sauce with the reserved pasta water if necessary. Season to taste with salt and pepper.
• Toss the salad leaves with the marinated veg.

• Plate up a helping of cacio e pepe.
• Serve the salad alongside.