Speedy Bacon, Mushroom & Cheese Spaghetti

Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, pure cream (see ingredients list), shredded Cheddar cheese and chicken stock (1/2 sachet for 2 people / 1 sachet for 4 people). Season with a pinch of pepper, whisk with a fork and set aside.

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

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 for 2 people / 1/2 cup for 4 people), then drain the spaghetti and return to the saucepan.

While the spaghetti is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the diced bacon and cook, tossing, until crisp, 5-6 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until the spinach has wilted, 1 minute. Reduce the heat to medium. Add the vinegar and cook until evaporated, 1-2 minutes.

TIP: Stand back! Vinegar emits a strong vapour when heated.

Add the spaghetti and creamy sauce mixture to the mushrooms and cook, tossing, until the spaghetti is coated in the sauce, 2 minutes. Season to taste and set aside. Add the pear and remaining baby spinach leaves to the salad dressing. Toss to coat.

TIP: If the sauce looks too thick, add a splash of the reserved pasta water to loosen. TIP: If your pan isn't big enough, toss everything together in the saucepan!