Creamy Bacon & Pumpkin Fettuccine

• Meanwhile, finely chop brown onion and garlic. • Thinly slice pear. Set aside.

Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• When the pumpkin has 10 minutes remaining, cook fettuccine in the saucepan of boiling water until 'al dente', 9 minutes. • When the pasta is done, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to saucepan. • Drizzle pasta with olive oil to prevent sticking. Set aside.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. • Season, then top with pear and 1/2 the baby spinach leaves. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp!

Little cooks: Lend a hand by combining the vinegar and oil!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until browned, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Stir in light cooking cream, garlic & herb seasoning, grated Parmesan cheese, roasted pumpkin, reserved pasta water and remaining spinach leaves. Cook until slightly thickened, 1-2 minutes. • Add cooked fettuccine, stirring to combine. Season with pepper, then remove from heat.

TIP: Add another splash of water to loosen the pasta, if needed!