Bacon & Cheese Fettuccine
with Pear & Spinach Salad
There’s a lot to love about this rich bowl of pasta, from the crisp bacon to the meaty mushrooms and gooey Cheddar. With plenty of greens to balance things out, this is our kind of dinner - and the kind of recipe that will get the kids in the kitchen!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
½
pear
1 packet
light cooking cream
(Contains Milk;)
1 packet
chicken stock pot
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
sliced mushrooms
1 bag
baby spinach leaves
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ tsp
honey
1 drizzle
balsamic vinegar
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Thinly slice pear (see ingredients) into wedges. • In a medium bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Set aside.
Little cooks: Take charge by combining the ingredients for the salad dressing!
• Separate egg yolk from the egg white. • In a second medium bowl, combine egg yolk, light cooking cream, chicken stock pot and shredded Cheddar cheese. Season with pepper, then whisk with a fork. Set aside.
TIP: Using just egg yolk in this recipe makes the sauce thick and rich!
Little cooks: Have a crack at separating the egg yolk from the egg white! You can also help whisk the ingredients for the sauce.
• Cook fettuccine in the boiling water until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until crisp, 5-6 minutes. • Add sliced mushrooms and cook, stirring, until softened, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add 1/2 the baby spinach leaves and cook until wilted slightly, 1 minute.
• Reduce heat to medium. • Add cooked fettuccine and creamy sauce to the pan and cook, tossing, until pasta is coated and sauce is heated through, 2 minutes (if the sauce is a little too thick, add a splash of the reserved pasta water). • Season, then remove pan from heat.
TIP: If your frying pan isn't big enough, toss everything together in the saucepan!
• To the bowl with the dressing, add pear and remaining spinach. Toss to combine. • Divide bacon and cheese fettuccine between bowls. • Serve with pear and spinach salad. Enjoy!
