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.

Kid Friendly

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


Serving amount

1 clove



Bake-At-Home Ciabatta

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

1 packet


(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



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


Large Pan
Large Non-Stick Pan



• 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.


• 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.


• 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.


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