Creamy Double Bacon & Mushroom Spaghetti
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Creamy Double Bacon & Mushroom Spaghetti

Creamy Double Bacon & Mushroom Spaghetti

with Spinach, Rocket & Parmesan Salad

Allergens:
Gluten
•Wheat
•Milk

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2

garlic

1

pear

2

diced bacon

(May be present: Soy, Milk. )

1

garlic & herb seasoning

1

sliced mushrooms

1

spaghetti

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

1

light cooking cream

(Contains Milk;)

1

spinach & rocket mix

Not included in your delivery

olive oil

1

butter

1

balsamic vinegar

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Nutritional Values

Energy (kJ)4011 kJ
Calories0 kcal
Fat44.5 g
of which saturates24.1 g
Carbohydrate91.3 g
of which sugars17.1 g
Dietary Fibre0 g
Protein42.7 g
Cholesterol0 mg
Sodium1629 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

Bring a medium saucepan of salted water to the boil. Finely chop brown onion. Finely chop garlic. Thinly slice pear (see ingredients) into wedges.

2

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your diced bacon, cook it for an extra 2-3 minutes.

3

Return frying pan to medium-high heat. Cook onion, stirring, until softened, 4-5 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add sliced mushrooms and the butter and cook, stirring, until browned and softened, 7-8 minutes.

4

While mushrooms are cooking, cook spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

5

When mushrooms are done, reduce frying pan heat to low. Stir through light cooking cream and 1/2 the grated Parmesan cheese until heated through. Return bacon to pan, then add cooked spaghetti and a splash of pasta water. Season with salt and pepper. Toss to combine, then remove from heat. In a medium bowl, combine pear, spinach & rocket mix and a drizzle of balsamic vinegar and olive oil. Season to taste.

6

Divide creamy bacon and mushroom spaghetti between bowls. Sprinkle with remaining Parmesan. Serve with spinach, rocket and pear salad.