Creamy Bacon & Mushroom Fettuccine

Name: Creamy Bacon & Mushroom Fettuccine with Truffle Oil & Rocket-Cherry Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 1 packet Fettuccine; 1 packet Snacking Tomatoes; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 packet Truffle Oil; 1 Brown Onion; 90 g Diced Bacon; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 20 g butter; 1.5 tsp balsamic vinegar; ½ tsp honey

with Truffle Oil & Rocket-Cherry Tomato Salad

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This pasta dish pairs tender mushrooms and crispy bacon with an easy creamy sauce. Tossed in al dente fettuccine strands and paired with a peppery rocket and sweet cherry tomato salad, pasta night just got extra tasty.

Allergens:

Milk

•Wheat

•Gluten

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

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

Nutritional Values

Calories878 kcal

Energy (kJ)3670 kJ

Fat49.1 g

of which saturates21.4 g

Carbohydrate77.3 g

of which sugars13.4 g

Dietary Fibre7.8 g

Protein27.7 g

Cholesterol0 mg

Sodium944 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

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’, 11 minutes.
• While the pasta is cooking, halve snacking tomatoes. Finely chop brown onion (see ingredients).
• Reserve some pasta water(see ingredients). 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 sliced mushrooms 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 (1 tsp per person). Season to taste 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 truffle oil.
• Serve with the rocket-cherry tomato salad. Enjoy!
TIP: Truffle has a strong flavour, if you’re not a fan, serve the pasta without it.