Creamy Bacon & Pumpkin Fettuccine

Name: Creamy Bacon & Pumpkin Fettuccine with Pear Salad & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 bag Peeled & Chopped Pumpkin; 1 tbs honey; 1 brown onion; 2 clove garlic; 1 pear; 1 packet fettuccine; 1 packet diced bacon; 20 g butter; 1 packet light cooking cream; 1 sachet garlic & herb seasoning; 1 packet chicken stock pot; 1 bag parsley; 1 drizzle balsamic vinegar; 1 bag salad leaves; 1 packet grated Parmesan cheese

with Pear Salad & Parmesan

Up to 180$ + Free Treats / Extras for Life

This delicious dinner features a decadent creamy sauce with roast pumpkin and bacon, tossed through al dente fettuccine. The pear salad offers a touch of sweetness and acidity to balance out the richness and tie everything together.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Peeled & Chopped Pumpkin

brown onion

2 clove

garlic

pear

1 packet

fettuccine

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

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

garlic & herb seasoning

1 packet

chicken stock pot

1 bag

parsley

1 bag

salad leaves

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

honey

20 g

butter

(Contains: Milk;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3863 kJ

Fat34.5 g

of which saturates19 g

Carbohydrate120.3 g

of which sugars32.9 g

Protein30 g

Sodium1716 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Place the peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

While the pumpkin is roasting, finely chop the brown onion and garlic. Thinly slice the pear.

When the pumpkin has 10 minutes remaining, cook the fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) then drain the pasta and return to the saucepan. Drizzle with olive oil to prevent sticking.

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

While the pasta is cooking, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Season, then add the pear and salad leaves. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp!

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and diced bacon, breaking up with a spoon, until browned, 6-7 minutes. Add the butter and garlic and cook until fragrant, 1 minute. Stir in the light cooking cream, garlic & herb seasoning, chicken stock pot, grated Parmesan cheese, roasted pumpkin and reserved pasta water. Cook until slightly thickened, 1-2 minutes. Add the cooked fettuccine, stirring to combine. Season to taste.

Roughly chop the parsley. Toss the salad. Divide the creamy bacon and pumpkin fettuccine between bowls. Garnish with the parsley. Serve with the pear salad.