Speedy Bacon & Cheese Fettuccine

Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, thickened cream, shredded Cheddar cheese and 1 crumbled chicken stock cube. Season with a pinch of pepper, whisk with a fork and set aside. TIP: Using just egg yolk in this recipe makes the sauce thick and rich!

Add the fettuccine to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve 1/2 cup of cooking water, then drain the pasta and return to the saucepan.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the bacon and cook until crisp, 6-7 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until the spinach is slightly wilted, 1 minute. Reduce the heat to medium. Add the vinegar and cook until evaporated, 1-2 minutes. TIP: Stand back! Vinegar emits a strong vapour when heated.

Add the fettuccine and creamy sauce mixture to the frying pan and cook, tossing constantly, until the pasta is coated in the sauce, 2 minutes. Season to taste with salt and pepper. TIP: If the sauce looks too thick, add a splash of the reserved cooking water to loosen. TIP: If your pan isn't big enough, toss everything together in the saucepan! Add the pear and remaining baby spinach leaves to the large bowl with the salad dressing. Toss to coat.