Creamy Bacon and Mustard Penne

a) When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back into the pan.
c) Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When the oil is hot, add the bacon lardons and stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Add the garlic and cook, stirring, for 1 min.
d) Stir in the water for the sauce (see ingredients for amount), chicken stock paste and half the mustard, then bring to the boil.

a) When the sauce is boiling, add the creme fraiche and half the hard Italian style cheese. Stir to melt the cheese, then simmer for 1-2 mins.
b) Once smooth, stir the cooked pasta through the sauce and cook until piping hot, 1-2 mins. IMPORTANT: Cook lardons thoroughly.
c) Taste and season with salt and pepper.

a) Meanwhile, combine the sugar for the dressing (see ingredients for amount), cider vinegar and remaining mustard in a small bowl.
b) Mix in the olive oil for the dressing (see ingredients for amount) and season with salt and pepper.
c) Pour the dressing into the lettuce bowl along with the blue cheese. Toss together, then set aside.