Bacon & Cheese Fettuccine

Separate the egg yolk from the egg white. In a medium bowl, combine the egg yolk, light thickened cream, chicken stock pot and shredded Cheddar cheese. Season with pepper, whisk with a fork and set aside. TIP: Using just egg yolk in this recipe makes the sauce thick and rich!

Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the pan. 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. When the oil is hot, cook the diced bacon, breaking up with a spoon, until crisp, 5-6 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Add 1/2 the baby spinach leaves and cook until wilted slightly, 1 minute. Reduce the heat to medium.

Add the fettuccine and creamy sauce mixture to the frying pan and cook, tossing constantly, until the pasta is coated in the sauce, 2 minutes. Season. Set aside. Add the pear and remaining baby spinach leaves to the bowl with the salad dressing. Toss to coat. TIP: If your frying pan isn't big enough, toss everything together in the saucepan! Add a splash of the reserved cooking water if the sauce is too thick.