• Boil a large pot of salted water for the linguine.
• 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 pasta water then drain the linguine in a colander and 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.

• While the pasta cooks, finely chop the chives (use scissors if you prefer).
• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, add the chicken and bacon lardons. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Fry until golden, stirring occasionally, 8-10 mins.

• Meanwhile, in a small bowl mix one egg (per 2P) with the creme fraiche, cheese and a good amount of pepper.
• Once the lardons are ready, add the drained linguine to the pan.
• Cook on medium-high heat, stirring, until combined and warmed through, 2-3 mins. 
• Remove the pan from the heat and add the egg. Stir together to coat well. 
• Loosen the sauce with a splash of reserved pasta water if desired. Season to taste with salt and pepper.

• Toss the salad leaves with the balsamic glaze, drizzle of oil and season to taste with salt and pepper.
• Divide your creamy carbonara style pasta between bowls.
• Top with a sprinkling of chives.
• Serve the dressed salad alongside.