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Bacon & Cheese Fettuccine

Bacon & Cheese Fettuccine

with Pear & Spinach Salad

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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!

Tags:Kid Friendly
Allergens:EggMilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

½

pear

1 packet

light thickened cream

(ContainsMilk)

1 packet

chicken stock pot

1 packet

fettuccine

(ContainsGluten)

1 packet

diced bacon

(May be present Soy)

1 packet

sliced mushrooms

1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp

honey

1

eggs

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3740 kJ
Fat44.1 g
of which saturates21.1 g
Carbohydrate86 g
of which sugars12.9 g
Protein35.6 g
Sodium1399 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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 and a drizzle of olive oil. Season with salt and pepper. Set aside.

2

Separate the egg yolk from the egg white. In a medium bowl, combine the egg yolk, light thickened cream, chicken stock and shredded Cheddar cheese. Season pepper, whisk with a fork and set aside. TIP: Using just egg yolk in this recipe makes the sauce thick and rich!

3

Cook the fettuccine in the boiling water 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' pasta is cooked through but still slightly firm in the centre.

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, cook the diced bacon, breaking up with a spoon, 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.

5

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. Add the pear and remaining baby spinach leaves to the medium bowl with the salad dressing. Toss to coat. TIP: If your frying pan isn't big enough, toss eveything together in the saucepan! Add a splash of the reserved cooking water if the sauce is too thick.

6

Divide the bacon and cheese fettuccine between bowls. Serve with the pear and spinach salad.