Creamy Bacon & Cheese Fettuccine
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Creamy Bacon & Cheese Fettuccine

Creamy 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!

Tags:
Available until May
Allergens:
Egg
•Milk
•Gluten
•Wheat

The quantities provided above are averages only.

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 clove

garlic

½

pear

1 packet

light cooking cream

(Contains Milk;)

1 packet

chicken stock pot

1 packet

Cheddar cheese

(Contains Milk;)

1 packet

fettuccine

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

1 packet

diced bacon

(May be present: Soy. )

1 packet

sliced mushrooms

1 packet

baby spinach leaves

Not included in your delivery

olive oil

½ tsp

honey

drizzle

balsamic vinegar

1

egg

(Contains Egg;)

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Nutritional Values

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

Utensils

•Medium Saucepan
•Large Frying Pan

Cooking Steps

1
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
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
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
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 crisp, 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 wilted slightly, 1 minute.

5
5

• Reduce heat to medium. • Add cooked fettuccine and creamy sauce to 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
6

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