Creamy Mushroom, Bacon & Rosemary Spaghetti

• Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return spaghetti to the saucepan. Drizzle with olive oil to prevent sticking.

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

• Meanwhile, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms, diced bacon, leek and rosemary, breaking up the bacon with a spoon, until browned, 6-7 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute.

• Add cream (see ingredients), vegetable stock powder and reserved pasta water to the mushrooms. Stir to combine and simmer until slightly thickened, 2-3 minutes.

• Remove pan from heat, then add cooked spaghetti and grated Parmesan cheese. Gently toss to combine, then season with salt and pepper to taste. • In a medium bowl, combine rocket leaves, cucumber and a drizzle of olive oil and balsamic vinegar. Season to taste.

TIP: Seasoning is key in this pasta, so add more salt depending on taste.