HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon & Cheese Fettuccine
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

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove




1 packet

light thickened cream


1 packet

chicken stock pot

1 packet


(ContainsGlutenMay be present Egg, Soy)

1 packet

diced bacon

(May be present Soy)

1 packet

sliced mushrooms

1 bag

baby spinach leaves

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp




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
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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 (1/4 cup 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.


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.


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


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