Creamy Bacon & Cheese Fettuccine
with Pear & Spinach Salad- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
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!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Chicken Stock Pot
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
2
Garlic
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Pear
1 packet
Sliced Mushrooms
Cooking Steps
• 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 honey with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Set aside.
Little cooks: Take charge by combining the ingredients for the salad dressing!
• Separate egg yolk from the egg white. • In a second medium bowl, combine the egg yolk, light cooking cream, chicken stock pot and Cheddar cheese. Season with pepper, then whisk with a fork. Set aside.
TIP: Using just egg yolk in this recipe makes the sauce thick and rich! Little cooks: Have a crack at separating the egg yolk from the egg white! You can also help whisk the ingredients for the sauce.
• 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, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, 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 half the baby spinach leaves and cook until wilted slightly, 1 minute.
• Reduce heat to medium. • Add cooked fettuccine and creamy sauce to the pan and cook, tossing, until pasta is coated and sauce is heated through, 2 minutes (if the sauce is a little 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!
• To the dressing, add pear and remaining spinach. Toss to combine. • Divide creamy bacon and cheese fettuccine between bowls. Enjoy!
