Speedy Bacon & Cheese Fettuccine

Name: Speedy Bacon & Cheese Fettuccine with Mushrooms & Green Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet bacon; 1 packet sliced mushrooms; 4 clove garlic; 1 packet Cheddar cheese; 2 unit eggs; 2 packet light thickened cream; 2 packet fettuccine; 1 tsp honey; 1 unit pear; 1 tbs vinegar (white wine or red wine); 1 bag baby spinach leaves; 1 cube chicken stock; 2 tsp balsamic vinegar

with Mushrooms & Green Salad

4.1

(356)

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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!

Allergens:

Milk

•Eggs

•Gluten

•Wheat

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

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

Nutritional Values

per serving

Calories3830 kcal

Fat47.1 g

of which saturates22.9 g

Carbohydrate83.5 g

of which sugars13.1 g

Protein36.9 g

Sodium930 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

1

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.

2

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!

3

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.

4

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.

5

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.