Quick Truffle, Mushroom & Double Bacon Fettuccine

Name: Quick Truffle, Mushroom & Double Bacon Fettuccine with Spinach, Rocket & Pear Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 packet fettuccine; 1 pear; 2 packet diced bacon; 20 g butter; 1 packet sliced mushrooms; 1 packet light cooking cream; 1 sachet chicken-style stock powder; 1.5 tsp balsamic vinegar; ½ tsp honey; 1 bag spinach & rocket mix; 1 bottle truffle oil

with Spinach, Rocket & Pear Salad

Up to 180$ + Free Treats / Extras for Life

This fettuccine dish pairs the earthy flavour of mushroom and truffle with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket, sweet pear and sharp Parmesan.

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fettuccine

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

pear

2 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

sliced mushrooms

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

chicken-style stock powder

1 bag

spinach & rocket mix

1 bottle

truffle oil

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 tsp

balsamic vinegar

½ tsp

honey

Nutritional Values

Energy (kJ)3958 kJ

Fat52.4 g

of which saturates21.1 g

Carbohydrate80 g

of which sugars17.3 g

Protein28.5 g

Sodium1458 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Thinly slice pear. • To the saucepan of boiling water, add fettuccine and cook until ‘al dente’, 10 minutes. • Drain, reserving 1 cup of cooking water, then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

• While the pasta is cooking, in a large frying pan, heat the butter and a drizzle of olive oil over high heat. Add diced bacon and sliced mushrooms and cook, stirring occasionally, until well browned, 7-9 minutes. • Reduce the frying pan heat to low and add light cooking cream. Crumble in chicken stock (1 cube for 2 people / 2 cubes for 4 people) and stir to combine. Simmer until thickened, 2-3 minutes. • Add drained fettuccine and a splash of the reserved cooking water and toss to combine. Remove pan from heat and add splash more cooking water if needed. Season to taste with salt and pepper.

• In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. • Just before serving, add pear and spinach & rocket mix and toss to coat.

• Divide the creamy mushroom fettuccine between bowls and serve with the rocket and pear salad. • Drizzle some of the truffle oil over the pasta, to taste. Enjoy!

TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.