Creamy Bacon & Mushroom Fettuccine
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Creamy Bacon & Mushroom Fettuccine

Creamy Bacon & Mushroom Fettuccine

with Pear & Spinach Salad

Allergens:
Egg
•Milk
•Gluten
•Wheat

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

garlic

1

pear

1

light cooking cream

(Contains Milk;)

1

chicken stock pot

1

fettuccine

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1

diced bacon

(May be present: Soy, Milk. )

1

sliced mushrooms

1

baby spinach leaves

Not included in your delivery

olive oil

1

honey

1

balsamic vinegar

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)3279 kJ
Calories0 kcal
Fat39.3 g
of which saturates17 g
Carbohydrate74.8 g
of which sugars12 g
Dietary Fibre0 g
Protein29.8 g
Cholesterol0 mg
Sodium1362 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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!

2

• Separate egg yolk from the egg white. • In a second medium bowl, combine the egg yolk, light cooking cream, chicken stock pot and 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.

3

• 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!

4

• 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 golden and crispy, 5-6 minutes. • Add sliced mushrooms and cook, stirring, until softened, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add half the baby spinach leaves and cook until slightly wilted, 1 minute.

5

• 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 from heat.

TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

6

• To the bowl with the dressing, add pear and remaining baby spinach. Toss to combine. • Divide bacon and mushroom fettuccine between bowls. • Serve with pear and spinach salad. Enjoy!