Creamy Double Bacon & Mushroom Spaghetti

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.