Bacon, Chicken, Mushroom & Parmesan Fettuccine

• Separate the egg yolks from the egg whites. In a medium bowl, combine egg yolks, cream (see ingredients), grated Parmesan cheese and chicken-style stock powder (see ingredients). • Season, whisk with a fork and set aside.

TIP: Pour the egg whites into a freezer bag or ice cube tray and save them for another recipe, like making meringues!

Little cooks: Help with whisking the egg.

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. Cook fettuccine in the boiling water, over high heat, until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain, then return fettuccine to the saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mushrooms and cook until softened, 5-6 minutes. • Add garlic and half the baby spinach leaves and cook until slightly wilted, 1 minute. • Reduce heat to medium, then add the vinegar and cook until evaporated, 1-2 minutes.

• Remove frying pan from heat, then add cooked fettuccine and creamy sauce mixture. Stir well to coat. Season to taste and set aside. • To the balsamic dressing, add carrot and remaining baby spinach. Toss to coat.

TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

TIP: Add a splash of reserved pasta water if your sauce is looking too thick.