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Bacon & Cheese Fettuccine

Bacon & Cheese Fettuccine

with Pear Salad

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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 our kind of dinner!

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove




1 packet

light cooking cream


1 packet

chicken stock pot

1 packet


(ContainsGlutenMay be present Egg, Soy)

1 packet

diced bacon

(May be present Soy)

1 packet

sliced mushrooms

1 packet

shredded Cheddar cheese


1 bag

mixed salad leaves



Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp




Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3630 kJ
Fat40.9 g
of which saturates18.5 g
Carbohydrate85.6 g
of which sugars12.4 g
Protein35.1 g
Sodium1395 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the zucchini into half-moons. Thinly slice the pear (see ingredients) into wedges. In a medium bowl, combine the balsamic vinegar, the honey and a drizzle of olive oil. Season with salt and pepper. Set aside.


Separate the egg yolk from the egg white. In a second medium bowl, combine the egg yolk, light thickened cream, chicken stock pot and shredded Cheddar cheese. Season with pepper, whisk with a fork and set aside.

TIP: Using just egg yolk in this recipe makes the sauce thick and rich!


Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the pan.

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


While the pasta is cooking, heat a drizzle of olive oil in large frying pan over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until crisp, 5-6 minutes. Add the sliced mushrooms and zucchini and cook, stirring, until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute.


Reduce the heat to medium. Add the fettuccine and creamy sauce mixture to the pan and cook, tossing, until the pasta is coated and the sauce is heated through, 2 minutes. Season, then remove from heat.

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

TIP: Add a splash of the reserved pasta water if the sauce is too thick.


To the bowl with the dressing, add the pear and mixed salad. Toss to combine. Divide the bacon and cheese fettuccine between bowls. Serve with the pear salad.