Bacon, Mushroom & Cheese Spaghetti

Separate the egg yolk from the egg white. In a medium bowl, combine the egg yolks, longlife 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!

Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some of the pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain the pasta, then return 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.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until golden, 3-4 minutes. Add the sliced mushrooms and cook, stirring, until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until slightly wilted, 1 minute. Reduce the heat to medium, then add the vinegar and cook until evaporated, 1-2 minutes.

Remove the frying pan from the heat. Add the cooked spaghetti and creamy sauce mixture to the bacon and mushrooms and mix well to coat. Season to taste and set aside. Thinly slice the pear (see ingredients). Add the pear and remaining baby spinach to the balsamic dressing. Toss to coat.

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