Creamy Bacon & Zucchini Fettuccine

Name: Creamy Bacon & Zucchini Fettuccine with Truffle Oil & Rocket-Apple Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet fettuccine; 1 apple; ½ brown onion; 1 zucchini; 20 g butter; 1 packet diced bacon; 1 packet light cooking cream; 1 packet chicken stock pot; 1.5 tsp balsamic vinegar; ½ tsp honey; ½ packet spinach & rocket mix; drizzle truffle oil

with Truffle Oil & Rocket-Apple Salad

Up to 180$ + Free Treats / Extras for Life

This pasta dish pairs tender zucchini and crispy bacon with an easy creamy sauce. Tossed in al dente fettuccine strands and paired with a peppery rocket and sweet apple salad, pasta night just got extra tasty.

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

fettuccine

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

apple

brown onion

zucchini

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

light cooking cream

(Contains: Milk;)

1 packet

chicken stock pot

½ packet

spinach & rocket mix

drizzle

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)3608 kJ

Calories747 kcal

Fat46.8 g

of which saturates18.8 g

Carbohydrate83.7 g

of which sugars21.7 g

Dietary Fibre9 g

Protein23.1 g

Sodium1006 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • While the pasta is cooking, thinly slice apple. Finely chop brown onion. Slice zucchini into half-moons. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return 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, onion and zucchini and cook, stirring occasionally, until well browned, 5-6 minutes. • Reduce frying pan heat to low, then add light cooking cream and chicken stock pot, stirring to combine. Simmer until thickened, 2-3 minutes. • Add cooked fettuccine and a splash of the reserved pasta water to the pan, tossing to combine. Remove pan from heat, then add a splash more reserved pasta 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 apple and spinach & rocket mix (see ingredients) and toss to coat.