Hearty Bacon & Mushroom Fettuccine Boscaiola
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Hearty Bacon & Mushroom Fettuccine Boscaiola

Hearty Bacon & Mushroom Fettuccine Boscaiola

with Garlic Bread

Boscaiola works a treat over 'al denté' fettuccine 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.

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Tags:
Kid Friendly
Allergens:
Gluten
•Soy
•Wheat
•Milk

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

1

Bake-At-Home Ciabatta

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

1 packet

fettuccine

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

1 packet

diced bacon

(May be present: Soy. )

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

2 packet

thickened 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

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Nutritional Values

Energy (kJ)5378 kJ
Calories1285 kcal
Fat67.2 g
of which saturates36.3 g
Carbohydrate129.7 g
of which sugars11.2 g
Dietary Fibre7.4 g
Protein36.6 g
Sodium2178 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Frying Pan

Instructions

1
1

• 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 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.

2
2

• 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 thickened cream, chicken-style stock powder and reserved pasta water, stirring to combine. Cook until slightly thickened, 2-3 minutes.

3
3

• Add cooked fettuccine, baby spinach leaves and Parmesan cheese, tossing, until wilted and combined, 1 minute. Season, remove 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.

4
4

• Divide bacon and mushroom fettuccine boscaiola between bowls. • Serve with garlic bread. Enjoy!