Speedy Bacon, Mushroom & Cheese Spaghetti

Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, longlife cream (see ingredients), grated Parmesan cheese and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Season with salt and pepper, 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, 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. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon until crisp, 6-7 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 is slightly wilted, 1 minute. Reduce the heat to medium. Add the vinegar and cook until evaporated, 1-2 minutes.

Remove the frying pan from the heat, then add the cooked spaghetti and creamy sauce mixture. Mix well to coat the spaghetti. Season to taste and set aside. Add the pear, toasted almonds and remaining baby spinach leaves to the balsamic dressing. Toss to coat. TIP: If your frying pan isn't big enough, toss everything together in the saucepan! TIP: Add a splash of the reserved pasta water to loosen the sauce mixture if needed.