• 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, drain 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.

• Meanwhile, halve, peel and thinly slice the onion.
• Halve the tomatoes.
• Roughly chop the parsley (stalks and all).

• Place a pan over medium-high heat (without oil).
• Once hot, fry the bacon lardons and onion until crispy, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly. 
• Season with paprika, salt and pepper.

NOTE: Swapping to diced chicken? Add to the hot pan, season with salt and pepper and fry until browned, 5-6 mins, before adding the onion.

• Add the cherry tomatoes, chopped tomatoes, Worcester sauce, stock and ½ tsp sugar (per 2P) to the pan.
• Stir everything together and simmer until slightly reduced, 5-6 mins.

TIP: Loosen the sauce with a splash of water if necessary.

• After the sauce has simmered, add the creme fraiche and half the parsley.
• Stir to combine and allow to warm through.
• Carefully toss the linguine through the sauce until warmed and well coated, 1-2 mins.

• Divide the creamy bacon linguine between bowls. 
• Garnish with the cheese and remaining parsley.