Creamy Bacon & Mushroom Spaghetti
with Pear & Rocket Salad
Just look at how much good stuff is about to go into this dish. Between the tender mushrooms, crispy bacon and tasty Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect bowl of pasta!
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
1 unit
brown onion
2 clove
garlic
½ unit
pear
1 packet
bacon
1 sachet
garlic & herb seasoning
1 punnet
sliced mushrooms
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
light thickened cream
(Contains Milk;)
2 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
spinach & rocket mix
Not included in your delivery
tbs
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the pear (see ingredients list). Cut the bacon into 1cm pieces.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the bacon and cook until browned, 6-7 minutes. Transfer to a plate.
Return the pan to a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until browned and softened, 7-8 minutes.
While the veggies are cooking, add the spaghetti to the boiling water. Cook until 'al dente', 10 minutes. Reserve 1/4 cup pasta water, drain the pasta and return to the saucepan. TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
When the mushrooms are done, reduce the heat to low and stir through the light thickened cream and 1/2 the grated Parmesan cheese until heated through. Return the bacon to the pan, then add the spaghetti and a splash of pasta water and toss to combine. Season to taste. In a medium bowl, combine the pear, spinach & rocket mix and a drizzle of balsamic vinegar and olive oil.
Divide the creamy bacon and mushroom spaghetti between bowls. Top with the remaining Parmesan. Serve with the pear and rocket salad.