Creamy Bacon & Mushroom Fettuccine

• Separate egg yolk from the egg white. • In a second medium bowl, combine the egg yolk, light cooking cream, chicken stock pot and Cheddar cheese. Season with pepper, then whisk with a fork. Set aside.

TIP: Using just egg yolk in this recipe makes the sauce thick and rich! Little cooks: Have a crack at separating the egg yolk from the egg white! You can also help whisk the ingredients for the sauce.

• Cook 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 pasta and return to pan.

Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden and crispy, 5-6 minutes. • Add sliced mushrooms and cook, stirring, until softened, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add half the baby spinach leaves and cook until slightly wilted, 1 minute.

• Reduce heat to medium. • Add cooked fettuccine and creamy sauce to the pan and cook, tossing, until pasta is coated and sauce is heated through, 2 minutes (if the sauce is a little too thick, add a splash of the reserved pasta water). • Season, then remove from heat.

TIP: If your frying pan isn't big enough, toss everything together in the saucepan!