Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the pear (see ingredients). Thinly slice the button mushrooms. In a medium bowl, combine the balsamic vinegar, honey and a drizzle of olive oil, then season with salt and pepper. Set aside.

In a second medium bowl, combine the longlife cream (see ingredients), shredded Cheddar cheese and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Season with pepper and mix to combine. Set aside.

Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water, then drain the spaghetti and return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the spaghetti is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the diced bacon, tossing, until crisp, 5-6 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 wilted, 1 minute. Reduce the heat to medium.

Add the cooked spaghetti and creamy sauce mixture to the frying pan and cook, tossing, until the spaghetti is coated in the sauce, 1-2 minutes. Season to taste. Remove from the heat and set aside. TIP: If the sauce looks too thick, add a splash of the reserved pasta water to loosen. TIP: If your fyring pan isn't big enough, toss everything together in the saucepan!

Add the pear and remaining baby spinach leaves to the salad dressing. Toss to coat. Divide the creamy bacon, mushroom and cheese spaghetti between bowls. Serve with the pear salad.