Creamy Double Bacon & Mushroom Spaghetti
with Spinach & 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!
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
2 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1 packet
sliced mushrooms
1 packet
light cooking cream
(Contains Milk;)
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
½
pear
1 bag
baby spinach 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 brown onion. Finely chop garlic • Thinly slice pear (see ingredients) into wedges. Set aside.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 6-9 minutes. • Transfer to a plate.
• Return frying pan to medium-high heat with another drizzle of olive oil, if needed. • Cook onion, stirring, until softened, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Add sliced mushrooms and the butter and cook, stirring, until browned and softened, 7-8 minutes.
• Meanwhile, cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain spaghetti and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When the mushrooms are done, reduce frying pan heat to low. Stir through light cooking cream and 1/2 the grated Parmesan cheese until heated through, 1 minute. • Return bacon to pan, then add cooked spaghetti and a splash of pasta water. Season with pepper. Toss to combine, then remove from heat. • In a medium bowl, combine pear, baby spinach leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.
Little cooks: Lend a hand by tossing the salad.
• Divide creamy bacon and mushroom spaghetti between bowls. Sprinkle with remaining Parmesan. • Serve with spinach and pear salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan!