Speedy Bacon & Cheese Fettuccine
with Mushroom & Pear Salad- Eggs
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
There’s a lot to love about this rich bowl of pasta, from the savoury bacon to the deep meatiness of the mushrooms and the gooeyness of the Cheddar cheese. There are also plenty of greens to balance things out – now that’s our kind of dinner!
Ingredients
2 clove
garlic
½ unit
pear
1 bag
parsley
1 packet
bacon
1 packet
light thickened cream
(Contains: Milk;)
1 sachet
garlic & herb seasoning
1 packet
Cheddar cheese
(Contains: Milk;)
½ cube
chicken stock
1 packet
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
sliced mushrooms
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
½ tsp
honey
1 unit
eggs
(Contains: Eggs;)
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the pear (see ingredients list) into wedges. Finely chop the parsley leaves. Roughly chop the bacon. In a medium bowl, combine the balsamic vinegar, honey, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Set aside.
Separate the egg yolk from the egg white. In a medium bowl, combine the egg yolk, light thickened cream, garlic & herb seasoning, shredded Cheddar cheese and crumbled chicken stock (1/2 cube for 2 people /1 cube for 4 people). 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 some pasta water (1/4 for 2 people / 1/2 cup for 4 people), then drain the pasta and return to the pan.
TIP: 'Al dente' means the pasta is cooked through but still has a tiny 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, 5-6 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Add 1/2 the baby spinach leaves and cook until wilted slightly, 1 minute. Reduce the heat to medium.
Add the fettuccine and creamy sauce mixture to the frying pan and cook, tossing constantly, until the pasta is coated in the sauce, 2 minutes. Season to taste with salt and pepper. Set aside.Add the pear and remaining baby spinach leaves to the medium bowl with the salad dressing. Toss to coat.
TIP: If the sauce looks too thick, add a splash of the reserved cooking water to loosen.
TIP: If your frying pan isn't big enough, toss everything together in the saucepan!
Divide the bacon and cheese fettuccine between bowls. Garnish with the parsley and serve with the pear salad.
