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Creamy Bacon & Zucchini Carbonara
Creamy Bacon & Zucchini Carbonara

Creamy Bacon & Zucchini Carbonara

with Pear & Spinach Salad

Rules were made to be broken, right? So, we've gone ahead and added cream to our carbonara for a creamier take on the classic dish. Twirl in ‘al dente’ fettuccine and sprinkle with some cheese and you’ll have yourself a hearty pasta dish that’s worth staying in for.

We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Tags:
Kid Friendly
Allergens:
Milk
Wheat
Gluten
Eggs

The quantities provided above are averages only.

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Pear

1 packet

Light Cooking Cream

1 packet

Fettuccine

1 packet

Baby Spinach Leaves

2

Garlic

1

Zucchini

1

Brown Onion

180 g

Diced Bacon

1 packet

Parmesan Cheese

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 piece

egg

1 tsp

vinegar (balsamic or white wine)

Nutritional Values

Calories890 kcal
Energy (kJ)3720 kJ
Fat42.4 g
of which saturates19.2 g
Carbohydrate80.7 g
of which sugars18 g
Dietary Fibre7.3 g
Protein40.8 g
Sodium1530 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Bring a large saucepan of salted water to the boil. • Thinly slice brown onion (see ingredients). Thinly slice pear (see ingredients) into wedges. • Grate zucchini. Finely chop garlic. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

2

• Cook spaghetti in the boiling water, stirring regularly, 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 saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

• While the pasta is cooking, crack the egg into a medium bowl, then whisk with a fork. • To the bowl with the egg, add Parmesan cheese (reserve some for garnish!), light cooking cream, chicken stock and a generous pinch of pepper. Mix well. Set aside. • In a medium bowl, combine the vinegar, the honey and a drizzle of olive oil. Set aside. Little cooks: Take charge by combining the ingredients for the sauce and the dressing!

4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and diced bacon, breaking up with a spoon, until starting to brown, 3-4 minutes. • Add zucchini and cook until tender, 2-3 minutes. • Add a drizzle more olive oil if needed, then add garlic and cook until fragrant, 1 minute.

5

• To the pan with bacon, add cooked spaghetti, tossing to coat. Stir in half the baby spinach leaves, until wilted. • Remove pan from heat (to ensure the eggs don't scramble!). Add carbonara sauce and the reserved pasta water. Mix well to combine. • Season with salt and pepper to taste. Set aside. TIP: If the sauce looks too thick, add a splash more pasta water until the sauce is creamy and silky.

6

• To the bowl with the dressing, add the pear and remaining spinach, tossing to coat. • Divide creamy bacon carbonara between bowls. Sprinkle with reserved Parmesan. • Serve with pear and spinach salad. Enjoy! Little cooks: Add the finishing touch by sprinkling over the reserved Parmesan!

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