Creamy Bacon Carbonara
with Pear & Spinach Salad
Rules were made to be broken, right? So, we've gone ahead and added cream and baby spinach to our carbonara for a creamier, colourful take on the classic dish.
Unfortunately, this week's spaghetti was in short supply, so we've replaced it with fettuccine. Don't worry, the recipe will be just as delicious!
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.
Ingredients
½
brown onion
½
pear
1
zucchini
2 clove
garlic
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
chicken stock pot
1 packet
diced bacon
(May be present: Soy, Milk. )
1 bag
baby spinach leaves
3 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
¼ tsp
honey
1 tsp
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Thinly slice the brown onion (see ingredients). Grate the zucchini. Finely chop the garlic.
Cook the fettuccine in the boiling water until 'al dente', 9 minutes. Drain the pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return to the saucepan. Drizzle with olive oil to prevent the pasta from sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, crack the egg into a medium bowl and whisk with a fork. Add the grated Parmesan cheese (reserve some for garnish!), light cooking cream, chicken stock pot and a generous pinch of pepper. Mix well and set aside. In a medium bowl, combine the vinegar, honey and some olive oil (2 tsp for 2 people / 1 tbs for 4 people). Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Add the onion and zucchini and cook until softened and fragrant, 2-4 minutes. Add a drizzle more olive oil (if needed), then add the garlic and cook until fragrant, 1 minute.
Add the fettuccine to the pan with the bacon, tossing to coat. Add 1/2 the baby spinach leaves, stirring, until wilted. Remove the pan from the heat (to ensure the eggs don't scramble!). Add the carbonara sauce and some reserved pasta water (2 tbs for 2 people / 1/4 cup for 4 people). Mix well to combine. Season with salt and pepper to taste.
TIP: If the sauce looks too thick, add a little more pasta water until the sauce is creamy and silky
Thinly slice the pear (see ingredients) into wedges. To the bowl with the dressing, add the pear and remaining spinach, tossing to coat. Divide the creamy bacon carbonara between bowls. Sprinkle with the reserved grated Parmesan. Serve with the pear and spinach salad.
Explore Similar Recipes
