Creamy Bacon, Mushroom & Rosemary Fettuccine
with Parmesan & Parsley
Meaty mushrooms work a treat with aromatic rosemary and a silky, Parmesan-spiked sauce in this crowd-pleasing pasta dish. Serve with a sprinkling of parsley and lemon to cut through the richness and meet your new go-to vegetarian dish.
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 clove
garlic
½
lemon
1 sprig
rosemary
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Sliced Mushrooms
1 packet
Soffritto Mix
1 packet
light cooking cream
(Contains Milk;)
1 sachet
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
parsley
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
¼ tsp
pepper
Nutritional Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Slice lemon into wedges. • Pick and finely chop rosemary.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain and return pasta to the saucepan. Add a drizzle of olive oil to prevent the pasta sticking together.
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 medium-high heat with the butter and a drizzle of olive oil. Cook sliced mushrooms, diced bacon, onion and rosemary, breaking up with a spoon, 5-6 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute.
• To the pan with the mushrooms, add light cooking cream, herb & mushroom seasoning,and reserved pasta water. Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Remove pan from the heat, then add fettuccine, the pepper and half Parmesan cheese. Gently toss to combine. Season to taste.
• Divide the creamy mushroom, bacon and rosemary fettuccine between bowls. • Top with remaining Parmesan cheese and parsley. Serve with lemon wedges. Enjoy!