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1
brown onion
2
garlic
1
pear
2
diced bacon
(May be present: Soy, Milk. )
1
garlic & herb seasoning
1
sliced mushrooms
1
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
light cooking cream
(Contains Milk;)
1
spinach & rocket mix
olive oil
1
butter
1
balsamic vinegar
Bring a medium saucepan of salted water to the boil. Finely chop brown onion. Finely chop garlic. Thinly slice pear (see ingredients) into wedges.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your diced bacon, cook it for an extra 2-3 minutes.
Return frying pan to medium-high heat. Cook onion, stirring, until softened, 4-5 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add sliced mushrooms and the butter and cook, stirring, until browned and softened, 7-8 minutes.
While mushrooms are cooking, cook spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When mushrooms are done, reduce frying pan heat to low. Stir through light cooking cream and 1/2 the grated Parmesan cheese until heated through. Return bacon to pan, then add cooked spaghetti and a splash of pasta water. Season with salt and pepper. Toss to combine, then remove from heat. In a medium bowl, combine pear, spinach & rocket mix and a drizzle of balsamic vinegar and olive oil. Season to taste.
Divide creamy bacon and mushroom spaghetti between bowls. Sprinkle with remaining Parmesan. Serve with spinach, rocket and pear salad.