Quick Double Bacon & Mushroom Fettuccine Boscaiola
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Quick Double Bacon & Mushroom Fettuccine Boscaiola

Quick Double Bacon & Mushroom Fettuccine Boscaiola

with Garlic Bread

Boscaiola is a creamy Italian pasta sauce which gets a smoky depth of flavour from the bacon, and a lovely meatiness from the mushrooms. It works a treat over al dente fettuccine, and paired with garlic ciabatta, perfect for mopping up any leftover sauce at the bottom of your bowl.

Tags:
Kid Friendly
Quick
Allergens:
Gluten
Soy
Wheat
Milk

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 clove

garlic

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 packet

fettuccine

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

2 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

sliced mushrooms

1 sachet

garlic & herb seasoning

1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

50 g

butter

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Nutritional Values

Energy (kJ)5181 kJ
Fat72.8 g
of which saturates38.6 g
Carbohydrate103.3 g
of which sugars11 g
Protein39.1 g
Sodium2316 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Preheat the 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’, 9 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.

2
2

• 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, 5-6 minutes. • Add sliced mushrooms and half the butter. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add light cooking cream, chicken-style stock powder and reserved pasta water, stirring to combine. Cook until slightly thickened, 2-3 minutes.

3
3

• 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 heatproof bowl. Microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of ciabatta. Season with salt and pepper. • Place garlic bread directly onto a wire rack in the oven. Grill until golden, 5 minutes.

4
4

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