Bring a large saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the button mushrooms. Pick the thyme leaves. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden brown, 3 minutes. Add 1/2 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 a medium-high heat with the butter and a drizzle of olive oil. Cook the mushrooms and diced bacon, breaking up with a spoon, until browned, 5-6 minutes. Add the thyme and remaining garlic and cook until fragrant, 1 minute.

While the mushrooms and bacon are cooking, cook the fresh 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 the 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 the longlife cream (see ingredients) and chicken-style stock powder and simmer until thickened, 2-3 minutes. Add the 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 the heat, then stir through the 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 the pear. In a large bowl, combine the pear, rocket leaves and a drizzle of balsamic & olive oil dressing. Season to taste.

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