Speedy Bacon & Cheese Fettuccine

Name: Speedy Bacon & Cheese Fettuccine with Mushroom & Pear Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; ½ unit pear; 1 bag parsley; 1 packet bacon; 2 tsp balsamic vinegar; ½ tsp honey; 1 unit eggs; 1 packet light thickened cream; 1 sachet garlic & herb seasoning; 1 packet Cheddar cheese; ½ cube chicken stock; 1 packet fettuccine; 1 packet sliced mushrooms; 1 bag baby spinach leaves

with Mushroom & Pear Salad

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Eggs

•Milk

•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 amount

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;)

Nutritional Values

per serving

Calories3670 kcal

Fat41.2 g

of which saturates22.2 g

Carbohydrate87.4 g

of which sugars15.2 g

Protein36.1 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

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!