Quick Truffle, Mushroom & Double Bacon Fettuccine
with Spinach, Rocket & Pear Salad
This fettuccine dish pairs the earthy flavour of mushroom and truffle with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket, sweet pear and sharp Parmesan.
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 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
pear
2 packet
diced bacon
(May be present: Soy. )
1 packet
sliced mushrooms
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 bag
spinach & rocket mix
1 bottle
truffle oil
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1.5 tsp
balsamic vinegar
½ tsp
honey
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. Thinly slice pear. • To the saucepan of boiling water, add fettuccine and cook until ‘al dente’, 10 minutes. • Drain, reserving 1 cup of cooking water, then return the pasta to the saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
• While the pasta is cooking, in a large frying pan, heat the butter and a drizzle of olive oil over high heat. Add diced bacon and sliced mushrooms and cook, stirring occasionally, until well browned, 7-9 minutes. • Reduce the frying pan heat to low and add light cooking cream. Crumble in chicken stock (1 cube for 2 people / 2 cubes for 4 people) and stir to combine. Simmer until thickened, 2-3 minutes. • Add drained fettuccine and a splash of the reserved cooking water and toss to combine. Remove pan from heat and add splash more cooking water if needed. Season to taste with salt and pepper.
• In a medium bowl, combine the balsamic vinegar, honey and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. • Just before serving, add pear and spinach & rocket mix and toss to coat.
• Divide the creamy mushroom fettuccine between bowls and serve with the rocket and pear salad. • Drizzle some of the truffle oil over the pasta, to taste. Enjoy!
TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.