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, 6-9 minutes. • Transfer to a plate.

• Return frying pan to medium-high heat with another drizzle of olive oil, if needed. • 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.

• Meanwhile, 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 spaghetti and return to saucepan.

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

• When the mushrooms are done, reduce frying pan heat to low. Stir through light cooking cream and 1/2 the grated Parmesan cheese until heated through, 1 minute. • Return bacon to pan, then add cooked spaghetti and a splash of pasta water. Season with pepper. Toss to combine, then remove from heat. • In a medium bowl, combine pear, baby spinach leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.

Little cooks: Lend a hand by tossing the salad.