Creamy Bacon, Mushroom & Truffle Fettuccine
with Rocket, Pear & Parmesan Salad
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
This comforting dish pairs meaty mushrooms and slightly sweet truffle oil with a simple but stellar sauce. The peppery salad leaves, sweet pear and sharp Parmesan are perfect for balancing out the richness of the dish.
Ingredients
2 clove
Garlic
1 packet
Silverbeet
½
Pear
1 packet
Fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Sliced Mushrooms
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Vegetable Stock Pot
½ packet
Parmesan Cheese
(Contains: Milk;)
1 packet
rocket leaves
1 packet
Parsley
drizzle
Truffle Oil
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
½ tsp
honey
drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. Roughly chop silverbeet. Thinly slice pear (see ingredients). • Cook fettuccine in the boiling water until ‘al dente’, 11 minutes. Drain, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then return pasta to the saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. Cook diced bacon with sliced mushrooms, breaking up with a spoon, until golden, 8-10 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium. Stir in light cooking cream and vegetable stockpot. Simmer until thickened, 1-2 minutes.
• Add silverbeet, cooked fettuccine, half the Parmesan cheese (see ingredients) and half the reserved pasta water to the pan. Toss to combine. • Remove pan from heat. Add a splash more pasta water to loosen pasta, if needed. Season to taste. • Just before serving, combine the honey with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste, then add pear and rocket leaves. Toss to coat.
• Roughly chop parsley. • Divide creamy bacon and mushroom fettuccine between bowls. Drizzle some truffle oil (if using) over the pasta to taste. Sprinkle with parsley. • Sprinkle remaining Parmesan over pasta and salad. Serve pasta with the rocket, pear and Parmesan salad. Enjoy!
TIP: Truffle oil has a strong flavour. Add less, or leave it out, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Creamy and delicious, with many enjoying the rich taste.
- Ease of prep: Very easy to prepare, making it a convenient choice for a quick meal.
- Suggestions: Some added extra protein like chicken breast for a heartier dish. Others boosted the veggie content with zucchini or more mushrooms.
- Portions: Several customers wished for a larger salad portion to balance the pasta.
