• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Thinly slice button mushrooms. Pick thyme leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and walnuts, stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season with salt and pepper.

• Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms and diced bacon, breaking up with a spoon, until browned, 5-6 minutes. • Add thyme and remaining garlic and cook until fragrant, 1 minute.

• Meanwhile, cook fettuccine in the boiling water until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fettuccine and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, reduce the frying pan heat to medium, then add cream (see ingredients) and chicken-style stock powder and simmer until thickened, 2-3 minutes. • Add grated Parmesan cheese and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then stir to combine. • Remove from heat, then stir through baby spinach leaves and cooked fettuccine. Season to taste. TIP: Add a splash more reserved pasta water if the sauce looks too thick.

• While the sauce is cooking, thinly slice pear. • In a large bowl, combine pear, rocket leaves and a drizzle of balsamic & olive oil dressing and olive oil. Season to taste.

• Divide creamy mushroom and bacon fettuccine between bowls. Drizzle truffle oil over pasta. • Top with walnut pangrattato and a pinch of chilli flakes (if using). Tear over parsley. • Serve with pear salad. Enjoy! TIP: Truffle has a strong flavour, use less if you're not a fan.