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Italian Recipes
Speedy Bacon & Cheese Fettuccine

Speedy Bacon & Cheese Fettuccine

with Mushrooms & Green Salad

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There’s a lot to love about this rich bowl of pasta, from the savoury bacon to the deep meatiness of the mushrooms and the gooeyness of the Cheddar cheese. But our favourite part? It’s got to be that it’s on the table in half an hour. That’s our kind of dinner!

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet


1 packet

sliced mushrooms

2 clove


1 bag


1 packet

shredded Cheddar cheese


1 packet

thickened cream


1 packet



½ unit


1 bag

baby spinach leaves

½ cube

chicken stock

Not included in your delivery

olive oil

1 unit



½ tsp


2 tsp

balsamic vinegar

2 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4280 kJ
Fat58 g
of which saturates29.5 g
Carbohydrate86.5 g
of which sugars11 g
Protein37 g
Sodium806 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Get Prepped
Get Prepped

Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the pear (see ingredients list) into wedges. Finely chop the parsley leaves. Roughly chop the bacon. In a medium bowl, combine the balsamic vinegar, honey, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Set aside.

Make the creamy sauce
Make the creamy sauce

Separate the egg yolk from the egg white. In a medium bowl, combine the egg yolk, thickened cream, shredded Cheddar cheese and crumbled chicken stock (1/2 cube for 2 people /1 cube for 4 people). Season with a pinch of 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
Cook the fettuccine

Add the fettuccine to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve some cooking water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

Cook the bacon & mushrooms
Cook the bacon & mushrooms

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the bacon and cook until crisp, 5-6 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until the spinach has wilted slightly, 1 minute. Reduce the heat to medium. Add the vinegar and cook until evaporated, 1-2 minutes. TIP: Stand back! Vinegar emits a strong vapour when heated.

Mix everything together
Mix everything together

Add the fettuccine and cream mixture to the frying pan and cook, tossing constantly, until the pasta is coated in the sauce, 2 minutes. Season to taste with salt and pepper. TIP: If the sauce looks too thick, add a splash of the reserved cooking water to loosen. TIP: If your frying pan isn't big enough, toss everything together in the saucepan! Add the pear and remaining baby spinach leaves to the medium bowl with the salad dressing. Toss to coat.

Serve up
Serve up

Divide the bacon and cheese fettuccine between bowls. Sprinkle with the parsley and serve the salad on the side.