Bacon & Mushroom Spaghetti Boscaiola

Name: Bacon & Mushroom Spaghetti Boscaiola with Garlic Bread
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 clove garlic; 1 Bake-At-Home Ciabatta; 1 packet spaghetti; 1 packet diced bacon; 1 packet Sliced Mushrooms; 50 g butter; 1 sachet garlic & herb seasoning; 1 packet light cooking cream; 1 sachet chicken-style stock powder; 1 packet baby spinach leaves; 1 packet Parmesan cheese

with Garlic Bread

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Boscaiola works a treat over 'al denté' spaghetti and when it's paired with garlic ciabatta, it makes the perfect base for mopping up any leftover sauce at the bottom of your bowl.

We’ve replaced the fettuccine in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

Allergens:

Gluten

•Soy

•Wheat

•Milk

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 clove

garlic

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 packet

spaghetti

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

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

Sliced Mushrooms

1 sachet

garlic & herb seasoning

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

chicken-style stock powder

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

50 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)5377 kJ

Calories1285 kcal

Fat67.1 g

of which saturates36.3 g

Carbohydrate129.6 g

of which sugars11.2 g

Dietary Fibre9 g

Protein36.7 g

Sodium2176 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. Preheat oven grill to high. • Finely chop garlic. Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Half-fill a large saucepan with boiling water. Cook spaghetti, uncovered, over high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta and return to saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. Add sliced mushrooms and half the butter. Cook, stirring occasionally, until browned and softened, 6-8 minutes. Add garlic & herb seasoning and cook until fragrant, 1 minute. Add light cooking cream, chicken-style stock powder and reserved pasta water, stirring to combine. Cook until slightly thickened, 2-3 minutes.

• Add cooked spaghetti, baby spinach leaves and Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste, then remove pan from heat. • Meanwhile, place garlic and remaining butter in a small heatproof bowl. Microwave in 10 second bursts until melted. Brush garlic butter over cut sides of ciabatta. Season with salt and pepper. Place garlic bread directly onto a wire rack in the oven. Grill until golden, 5 minutes.