Creamy Bacon & Mushroom Spaghetti
with Pear Salad
Check out how much good stuff is about to go into this dish. Between the tender mushrooms, crispy bacon and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
brown onion
2 clove
garlic
½
pear
1 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
sliced mushrooms
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 bag
mixed salad leaves
2 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the garlic. Thinly slice the pear into wedges (see ingredients).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a plate.
Return the pan to a medium-high heat. Cook the onion, stirring, until softened, 4-5 minutes. Add the garlic and garlic & herb seasoning and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook, stirring, until browned and softened, 7-8 minutes.
While the mushrooms are cooking, add the spaghetti to the boiling water. Cook until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2P / 1/2 cup for 4P), then drain the pasta and return to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When the mushrooms are done, reduce the frying pan heat to low, then stir through the light cooking cream and 1/2 the grated Parmesan cheese until combined and heated through. Return the bacon to the pan, then add the cooked spaghetti and a splash of the reserved pasta water. Season with salt and pepper. Toss to combine, then remove from the heat. In a medium bowl, combine the pear and mixed salad leaves with a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste.
Divide the creamy bacon and mushroom spaghetti between bowls. Sprinkle with the remaining Parmesan. Serve with the pear and Parmesan salad.