Creamy Bacon & Mushroom Fettuccine
with Pear & Spinach Salad
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.
Ingredients
2
garlic
1
pear
1
light cooking cream
(Contains Milk;)
1
chicken stock pot
1
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
diced bacon
(May be present: Soy, Milk. )
1
sliced mushrooms
1
baby spinach leaves
Not included in your delivery
olive oil
1
honey
1
balsamic vinegar
1
egg
(Contains Egg;)
Nutritional Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Finely chop garlic. • Thinly slice pear (see ingredients) into wedges. • In a medium bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Set aside.
Little cooks: Take charge by combining the ingredients for the salad dressing!
• Separate egg yolk from the egg white. • In a second medium bowl, combine the egg yolk, light cooking cream, chicken stock pot and Cheddar cheese. Season with pepper, then whisk with a fork. Set aside.
TIP: Using just egg yolk in this recipe makes the sauce thick and rich! Little cooks: Have a crack at separating the egg yolk from the egg white! You can also help whisk the ingredients for the sauce.
• Cook 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 pasta and return to pan.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden and crispy, 5-6 minutes. • Add sliced mushrooms and cook, stirring, until softened, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. • Add half the baby spinach leaves and cook until slightly wilted, 1 minute.
• Reduce heat to medium. • Add cooked fettuccine and creamy sauce to the pan and cook, tossing, until pasta is coated and sauce is heated through, 2 minutes (if the sauce is a little too thick, add a splash of the reserved pasta water). • Season, then remove from heat.
TIP: If your frying pan isn't big enough, toss everything together in the saucepan!
• To the bowl with the dressing, add pear and remaining baby spinach. Toss to combine. • Divide bacon and mushroom fettuccine between bowls. • Serve with pear and spinach salad. Enjoy!