Quick Double Bacon & Mushroom Fettuccine Boscaiola
with Garlic Bread
Boscaiola is a creamy Italian pasta sauce which gets a smoky depth of flavour from the bacon, and a lovely meatiness from the mushrooms. It works a treat over al dente fettuccine, and paired with garlic ciabatta, perfect for mopping up any leftover sauce at the bottom of your bowl.
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 clove
garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
2 packet
diced bacon
(May be present: Soy. )
1 packet
sliced mushrooms
1 sachet
garlic & herb seasoning
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
50 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Preheat the oven grill to high. • Finely chop garlic. • Slice bake-at-home ciabatta in half lengthways, then slice each half diagonally. • Half-fill a large saucepan with boiling water. • Cook fettuccine, uncovered, over a high heat, until ‘al dente’, 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until beginning to brown, 4-6 minutes. • Add sliced mushrooms and 1/2 the butter. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute. • Add light cooking cream, chicken-style stock powder and reserved pasta water, stirring to combine. Cook until slightly thickened, 2-3 minutes.
• Add cooked fettuccine, baby spinach leaves and shaved Parmesan cheese, tossing, until wilted and combined, 1 minute. Season to taste, then remove pan from heat. • Meanwhile, place garlic and remaining butter in a small heatproof bowl. Microwave in 10 second bursts until melted. • Brush garlic butter over cut sides of ciabatta. Season with salt and pepper. • Place garlic bread directly onto a wire rack in the oven. Grill until golden, 5 minutes.
• Divide bacon and mushroom fettuccine boscaiola between bowls. • Serve with garlic bread. Enjoy!