Saucy Truffle Bacon & Mushroom Fettuccine
with Rocket-Tomato Salad
This pasta dish pairs meaty mushrooms and crispy bacon with an easy creamy sauce. Tossed in al dente fettuccine strands and paired with a peppery rocket and sweet salad, pasta night just got extra tasty.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1 packet
Truffle Oil
1
Brown Onion
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.5 tsp
balsamic vinegar
½ tsp
honey
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • While the pasta is cooking, halve snacking tomatoes. Pick thyme leaves. Finely chop brown onion. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return pasta to the saucepan. Drizzle with olive oil to prevent sticking. TIP:‘Al dente’ means the pasta is cooked through but still has a bit of firmness in the middle.
• While the pasta is cooking, in a large frying pan, heat the butter and a drizzle of olive oil over high heat. Add diced bacon, onion and mushroom and cook, stirring occasionally, until well browned, 7-8 minutes. • Reduce frying pan heat to low, then add light cooking cream and stock concentrate, stirring to combine. Simmer until thickened, 2-3 minutes. • Add cooked fettuccine. Parmesan cheese and a splash of the reserved pasta water to the pan, tossing to combine. Remove pan from heat, then add a splash more reserved pasta water, if needed. Season to taste with salt and pepper.
• In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. • Just before serving, add snacking tomatoes and spinach & rocket mix (see ingredients) and toss to coat.
• Divide creamy bacon and mushroom fettuccine between bowls. • Drizzle with some of the truffle oil. • Serve with the rocket-tomato salad. Enjoy! TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.
