Creamy Bacon & Mushroom Fettuccine
with Truffle Oil & Rocket-Cherry Tomato Salad
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.
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
Utensils
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.
