Quick Bacon & Mushroom Fettuccine Boscaiola

Name: Quick Bacon & Mushroom Fettuccine 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 fettuccine; 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 bag baby spinach leaves; 1 packet Parmesan cheese

with Garlic Bread

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Boscaiola is a creamy Italian pasta sauce which gets a smoky depth of flavour from the bacon, and a lovely meatiness from the mushrooms. It works a treat over al dente fettuccine, and paired with garlic ciabatta, perfect for mopping up any leftover sauce at the bottom of your bowl.

Tags:

Kid Friendly

•Climate Superstar

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 Time

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

fettuccine

(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 bag

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)4793 kJ

Fat66.1 g

of which saturates36.1 g

Carbohydrate102.5 g

of which sugars10.5 g

Protein32.2 g

Sodium1884 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. Preheat the 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 fettuccine, 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 fettuccine, 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.