Crispy Bacon, Prawn & Creamy Mushroom Fettuccine

Name: Crispy Bacon, Prawn & Creamy Mushroom Fettuccine with Truffle Oil & Cherry Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Brown Onion; 100 g Bacon; 1 packet Fettuccine; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 packet Sliced Mushrooms; 1 Snacking Tomatoes; 1 packet Spinach & Rocket Mix; 1 sachet Vegetable Stock Pot; 1 packet Truffle Oil; 190 g Peeled Prawns; 1 drizzle olive oil; 20 g butter; 1.5 tsp balsamic vinegar; ½ tsp honey

with Truffle Oil & Cherry Tomato Salad

Recipe Development TeamUpdated on May 26, 2026

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Calories

895 kcal

Protein

42.4g protein

Preparation Time

25 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk
Crustaceans
Soy
May contain traces of allergens
Almond
Cashew
Eggs
Fish
Gluten
Milk
Sesame
Wheat

Add a whole new level of Mmmmm to your cooking by adding tasty Australian Mushrooms to your next pasta bowl. These versatile, flavour-packed heroes elevate your midweek dinners, perfectly complementing tonight's creamy bacon and prawn fettuccine. Australian Mushrooms are the easiest way to bring a rich flavour to your winter table.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Brown Onion

100 g

Bacon

1 packet

Fettuccine

(Contains: Wheat, Gluten May be present: Soy.)

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Sliced Mushrooms

Snacking Tomatoes

1 packet

Spinach & Rocket Mix

1 sachet

Vegetable Stock Pot

1 packet

Truffle Oil

(May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Soy, Wheat.)

190 g

Peeled Prawns

(Contains: Crustaceans)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1.5 tsp

balsamic vinegar

½ tsp

honey

Nutritional Values

Energy (kJ)3740 kJ

Calories895 kcal

Fat45.6 g

of which saturates20.8 g

Carbohydrate78.8 g

of which sugars16.2 g

Dietary Fibre8.6 g

Protein42.4 g

Sodium1720 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Stor kastrull

Cooking Steps

PDF

• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fettuccine in boiling water until ‘al dente’, 11 minutes.
• While the pasta is cooking, halve snacking tomatoes. Finely chop brown onion (see ingredients). Cut bacon into 1cm pieces.
• Reserve some pasta water (see ingredients). Drain fettuccine, then return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, heat a large frying pan over high heat with the butter
and a drizzle of olive oil. Cook bacon and peeled prawns, tossing, until bacon is golden and prawn is pink and starting to curl up, 3-4 minutes. Add onion and mushroom 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, then toss 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 some olive oil (1/2 tbsp per person). Season to taste and mix well.
• Just before serving, add tomatoes and spinach & rocket mix and toss to coat.