Skip to main content
Fettuccine Carbonara

Fettuccine Carbonara

with Mushrooms & Bacon

We think this technique of cooking pasta is a real game changer - you won’t believe how creamy the end result is! Milk and stock infuse the fettuccine with beautiful sauciness and flavour, and by finishing everything in the same pot, you know every bit of pasta is covered in sumptuous sauce, crispy bacon and silky mushrooms.

Allergens:
Milk
Gluten
Wheat

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 Time45 minutes
Cooking Time
DifficultyMedium

Ingredients

/ Serving 5 people

1 packet

Middle Bacon

250 g

mushrooms

1

zucchini

½

brown onion

2 clove

garlic

2 cube

chicken stock

500 g

fettuccine

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

1 block

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

2.5 cup

hot water

2 cup

milk

(Contains: Milk;)

Nutritional Values

per serving
Calories2960 kcal
Fat16.9 g
of which saturates6.8 g
Carbohydrate99.3 g
of which sugars10.9 g
Protein35.4 g
Sodium735 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Peeler
Bowl
Pan
Saucepan

Cooking Steps

1

To prepare the ingredients, remove the middle bacon rind and then finely chop the bacon. Thinly slice the mushrooms and finely slice the brown onion. Peel the zucchini into ribbons and peel and crush the garlic. Crumble the chicken stock and break the fettuccine in half. Finely grate the Parmesan cheese.

Cook the veggies
2

Heat a large frying pan over a medium-high heat. Add the middle bacon to the pan and cook for 6-7 minutes or until crispy. Transfer the bacon to a medium bowl. Add a dash of olive oil to the pan if needed and cook the mushroom, zucchini, brown onion and garlic for 4-5 minutes, or until soft. Transfer the vegetables to the bowl with the bacon.

Simmer the pasta
3

Meanwhile, add the hot water, crumbled chicken stock cubes, milk and fettuccine to a large saucepan. Season generously with cracked black pepper. Ensure the fettuccine is submerged below the liquid. If it isn’t add a little extra water. Cover the saucepan with a lid and bring to the boil. Remove the lid and give it a stir with a wooden spoon to ensure nothing is sticking to the bottom of the pan. Return the lid and reduce the heat to low. Simmer for 10-12 minutes or until the pasta is ‘al dente’. Stir the pasta every 3 minutes to make sure it’s not sticking together or to the base of the saucepan. Remove the lid and simmer for a further 2-3 minutes or until the liquid thickens a little. Once the liquid has been absorbed, stir through the cooked bacon and vegetables and half of the Parmesan cheese. Tip: Be patient, the sauce may not look like it is thickening until the very last minute!

4

To serve, divide the pasta between bowls and top with the remaining Parmesan cheese. Enjoy!

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice