• Boil the kettle. Preheat the oven grill to high. • Finely chop garlic. • Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Half-fill a large saucepan with boiling water. • Cook fettuccine, uncovered, over a high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add sliced mushrooms and 1/2 the butter. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add light cooking cream, chicken-style stock powder and reserved pasta water, stirring to combine. Cook until slightly thickened, 2-3 minutes.

• Add cooked fettuccine, baby spinach leaves and shaved Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste, then remove pan from heat. • Meanwhile, place garlic and remaining butter in a small heatproof bowl. Microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of ciabatta. Season with salt and pepper. • Place garlic bread directly onto a wire rack in the oven. Grill until golden, 5 minutes.

• Divide bacon and mushroom fettuccine boscaiola between bowls. • Serve with garlic bread. Enjoy!