NZ Creamy Herby Mushroom & Bacon Fettuccine

• Half-fill a large saucepan with the boiling water. Cook fettuccine in boiling water over high heat until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, in a large frying pan heat a drizzle of olive oil over medium-high heat. Add diced bacon, mushrooms, leek and the butter and cook, stirring until softened, 6-8 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.

• Reduce heat to medium and add cream, reserved pasta water and chicken-style stock powder. • Stir to combine and simmer until slightly thickened, 1-2 minutes.

• Add drained fettuccine and toss to combine. Season to taste with salt and pepper.