Creamy Bacon & Zucchini Fettuccine
with Truffle Oil & Rocket-Apple Salad
This pasta dish pairs tender zucchini and crispy bacon with an easy creamy sauce. Tossed in al dente fettuccine strands and paired with a peppery rocket and sweet apple salad, pasta night just got extra tasty.
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
apple
½
brown onion
1
zucchini
1 packet
diced bacon
(May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
chicken stock pot
½ packet
spinach & rocket mix
drizzle
truffle oil
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 tsp
balsamic vinegar
½ tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • While the pasta is cooking, thinly slice apple. Finely chop brown onion. Slice zucchini into half-moons. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain, then return 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, onion and zucchini and cook, stirring occasionally, until well browned, 5-6 minutes. • Reduce frying pan heat to low, then add light cooking cream and chicken stock pot, stirring to combine. Simmer until thickened, 2-3 minutes. • Add cooked fettuccine and a splash of the reserved pasta water to the pan, tossing to combine. Remove pan from heat, then add a splash more reserved pasta 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 apple and spinach & rocket mix (see ingredients) and toss to coat.
• Divide creamy bacon and zucchini fettuccine between bowls. • Drizzle with some of the truffle oil. • Serve with the rocket-apple salad. Enjoy!
TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.