HelloHero: Bacon & Mushroom Boscaiola

Name: HelloHero: Bacon & Mushroom Boscaiola with Fettuccine & Garlic Bread
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Chicken Stock Pot; 1 Garlic; 1 packet Fettuccine; 1 packet Light Cooking Cream; 1 Bake-At-Home Ciabatta; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 packet Sliced Mushrooms; 90 g Diced Bacon; 1 sachet Herb & Mushroom Seasoning; 1 drizzle olive oil; 50 g butter

with Fettuccine & Garlic Bread

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Boscaiola works a treat over 'al denté' fettuccine and when it's paired with garlic ciabatta, it makes the perfect base for mopping up any leftover sauce at the bottom of your bowl.

Allergens:

Gluten

•Wheat

•Milk

•Soy

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken Stock Pot

Garlic

1 packet

Fettuccine

1 packet

Light Cooking Cream

Bake-At-Home Ciabatta

1 packet

Parmesan Cheese

1 packet

Baby Spinach Leaves

1 packet

Sliced Mushrooms

90 g

Diced Bacon

1 sachet

Herb & Mushroom Seasoning

Not included in your delivery

1 drizzle

olive oil

50 g

butter

Nutritional Values

Calories1190 kcal

Energy (kJ)4970 kJ

Fat62 g

of which saturates34.5 g

Carbohydrate118 g

of which sugars10.4 g

Dietary Fibre8.8 g

Protein33.5 g

Sodium1870 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

Cooking Steps

• Boil the kettle. Preheat oven grill to high. • Finely chop garlic. Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat, until ‘al dente’, 11 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta and return to saucepan. Drizzle with olive oil to prevent sticking. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until beginning to brown, 2-3 minutes. • Add sliced mushrooms and half the butter. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add herb & mushroom seasoning and cook until fragrant, 1 minute. • Add light cooking cream, chicken stock pot and reserved pasta water, stirring to combine. Cook until slightly thickened, 2-3 minutes.

• Add cooked fettuccine, baby spinach leaves and Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste, then remove pan from heat. • Meanwhile, place garlic and remaining butter in a small microwave-safe bowl. Microwave in 10 second bursts until melted. Brush garlic butter over cut sides of ciabatta. Season with salt and pepper. Place garlic breaddirectly on a wire rack in the oven. Grill until golden, 5 minutes.

• Divide bacon and mushroom boscaiola between bowls. • Serve with garlic bread. Enjoy!