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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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.
Ingredients
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, 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
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• Divide bacon and mushroom fettuccine boscaiola between bowls. • Serve with garlic bread. Enjoy!
