Speedy Bacon & Cheese Fettuccine
with Mushrooms & Green Salad
There’s a lot to love about this rich pasta dish, from the savoury bacon to the gooey Cheddar cheese and deep meatiness of the mushrooms. But our favourite part? It’s got to be that it’s on the table in half an hour. That’s our kind of dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
bacon
1 packet
sliced mushrooms
4 clove
garlic
1 packet
Cheddar cheese
(Contains: Milk;)
2 packet
light thickened cream
(Contains: Milk;)
2 packet
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 unit
pear
1 bag
baby spinach leaves
1 cube
chicken stock
Not included in your delivery
olive oil
2 unit
eggs
(Contains: Eggs;)
1 tsp
honey
1 tbs
vinegar (white wine or red wine)
2 tsp
balsamic vinegar
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the pear into wedges. Roughly chop the bacon. In a large bowl, combine the balsamic vinegar, honey, 1 tbs olive oil and a pinch of salt and pepper. Set aside.
Separate the egg yolks from the whites. In a medium bowl, combine the egg yolks, light thickened cream, shredded Cheddar cheese and 1 crumbled chicken stock cube. Season with a pinch of pepper, whisk with a fork and set aside. TIP: Using just egg yolk in this recipe makes the sauce thick and rich!
Add the fettuccine to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Reserve 1/2 cup of cooking water, then drain the pasta and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the bacon and cook until crisp, 6-7 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until the spinach is slightly wilted, 1 minute. Reduce the heat to medium. Add the vinegar and cook until evaporated, 1-2 minutes.TIP: Stand back! Vinegar emits a strong vapour when heated.
TIP: If your pan isn't big enough, toss everything together in the saucepan! Add the fettuccine and creamy sauce mixture to the frying pan and cook, tossing constantly over a medium heat, until the pasta is coated in the sauce, 2 minutes. Season to taste with salt and pepper. TIP: If the sauce looks too thick, add a splash of the reserved cooking water to loosen. To the large bowl with the salad dressing, add the pear and remaining baby spinach leaves. Toss to coat.
Divide the bacon and cheese fettuccine between bowls. Serve the salad on the side.
