Speedy Bacon & Cheese Fettuccine
with Pear & Spinach Salad
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!
Always refer to the product label for the most accurate ingredient and allergen information.
2 clove
garlic
½
pear
1 packet
light thickened cream
(ContainsMilk)1 tub
chicken stock pot
1 packet
shredded Cheddar cheese
(ContainsMilk)1 packet
fettuccine
(ContainsGluten)1 packet
diced bacon
(May be present Soy)1 punnet
sliced mushrooms
1 bag
baby spinach leaves
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
½ tsp
honey
1
eggs
(ContainsEgg)
Bring a medium saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the pear (see ingredients) into wedges. In a medium bowl, combine the balsamic vinegar, honey, a drizzle of olive oil 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, chicken stock pot and shredded Cheddar cheese. Season with pepper, whisk with a fork and set aside.
TIP: Using just egg yolk in this recipe makes the sauce thick and rich!
Cook the fettuccine in the boiling water until ‘al dente’, 9 minutes. Reserve some pasta water, then drain the pasta and return to the pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
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, cook the diced bacon 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 slightly wilted, 1 minute. Reduce the heat to medium.
Add the fettuccine and creamy sauce mixture to the frying pan and cook, tossing, 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 pasta 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. Serve with the pear and spinach salad.