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Fettuccine Carbonara

Fettuccine Carbonara

with Mushrooms & Bacon

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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:MilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients

serving 5 people

Ingredientsarrow down iconarrow down icon

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

(ContainsGluten)

1 block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

2.5 cup

hot water

2 cup

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2960 kJ
Fat16.9 g
of which saturates6.8 g
Carbohydrate99.3 g
of which sugars10.9 g
Dietary Fiber0 g
Protein35.4 g
Cholesterol0 mg
Sodium735 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Peeler
Bowl
Pan
Saucepan
Instructionsarrow up iconarrow up icon
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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.

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.

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!