• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 9 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan with a drizzle of olive oil. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, finely chop brown onion and garlic. • Thinly slice apple (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, in batches, until golden, 4-6 minutes. Transfer to a plate.

• Return frying pan to high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms and onion, stirring, until browned and softened, 6-8 minutes. • Reduce heat to medium, then add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Stir in light cooking cream, reserved pasta water and half the Parmesan cheese, until slighty thickened, 1-2 minutes. • Add cooked spaghetti and bacon, tossing to combine. Season with salt and pepper.

• In a medium bowl, combine apple, baby spinach leaves 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 and apple salad. Enjoy!