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

Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, longlife cream (see ingredients), grated Parmesan cheese and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Season with salt and pepper, whisk with a fork and set aside. TIP: Pour the egg whites into a freezer bag or ice cube tray and save them for another recipe, like making meringues!

Add the spaghetti to the boiling water and cook until ‘al dente’, 10 minutes. Reserve some of the pasta water, drain the pasta, then return to the saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the diced 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 slightly wilted, 1 minute. Reduce the heat to medium, then add the vinegar and cook until evaporated, 1-2 minutes.

Remove the pan from the heat. Add the cooked spaghetti and creamy sauce mixture to the frying pan. Mix well to coat the spaghetti. Season to taste and set aside. Add the pear, toasted almonds and remaining baby spinach leaves to the balsamic dressing. Toss to coat. TIP: If your frying pan isn't big enough, toss everything together in the saucepan! TIP: Add a splash of pasta water if the sauce mixture looks too thick.

Divide the bacon, mushroom and cheese spaghetti between bowls. Serve with the pear salad.