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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 kind of dinner - and the kind of recipe that will get the kids in the kitchen!

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
Allergens:EggMilkGluten

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

½

pear

1 packet

light cooking cream

(ContainsMilk)

1 packet

chicken stock pot

1 packet

fettuccine

(ContainsGlutenMay be present Egg, Soy)

1 packet

diced bacon

(May be present Soy)

1 packet

sliced mushrooms

1 bag

mixed leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp

honey

1

egg

(ContainsEgg)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3443 kJ
Fat41 g
of which saturates18.5 g
Carbohydrate75.1 g
of which sugars12.1 g
Protein33.6 g
Sodium1399 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 balsamic vinegar, honey and a drizzle of olive oil. Season with salt and pepper. Set aside.

Little cooks: Take charge by helping combine the dressing in step 1, and the sauce in step 2!

2

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 and set aside.

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

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 can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

4

While pasta is cooking, 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 mixed leaves and cook until wilted slightly, 1 minute.

5

Reduce heat to medium. Add cooked fettuccine and the sauce mixture to the pan and cook, tossing, until pasta is coated and sauce is heated through, 2 minutes. If the sauce is 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

Add pear and remaining mixed leaves to bowl with the dressing. Toss to combine. Divide bacon and cheese fettuccine between bowls. Serve with pear salad.

Little cooks: Add the finishing touch and help toss the salad!