Bacon & Mushroom Carbonara-Style Pasta
with Tomato Salad & Parmesan
Just look at how much good stuff is about to go into this dish. Between the tender mushrooms, crispy bacon and tasty Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect bowl of pasta!
We’ve replaced the fettuccine in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Button Mushrooms
100 g
Diced Bacon
1 packet
Baby Spinach Leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
1 sachet
Chicken-Style Stock Powder
1
Tomato
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Finely chop garlic. • Cut tomato into thin wedges. Thinly slice button mushrooms. • In a large bowl, combine the balsamic vinegar, honey and a drizzle of olive oil, then season with salt and pepper. Set aside. Little cooks: Take the lead by combining the ingredients.
• Separate the egg yolks from the egg whites. • In a medium bowl, combine the egg yolks, cream (see ingredients), grated Parmesan cheese and chicken-style stock powder (see ingredients). • Season, whisk with a fork and set aside. TIP: Pour the egg whites into a freezer bag or ice cube tray and save them for another recipe, like making meringues! Little cooks: Help with whisking the egg.
• Cook spaghetti in the saucepan of boiling water, over high heat, until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to the saucepan. Drizzle with a little olive oil to prevent sticking. TIP: 'al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 3-4 minutes. • Add mushrooms and cook until softened, 5-6 minutes. • Add garlic and half the baby leaves and cook until slightly wilted, 1 minute. • Reduce heat to medium, then add the vinegar and cook until evaporated, 1-2 minutes.
• Remove frying pan from heat, then add cooked spaghetti and the creamy sauce mixture. Stir well to coat. Season to taste and set aside. • To the balsamic dressing, add tomato and remaining baby leaves. Toss to coat. TIP: If your frying pan isn't big enough, toss everything together in the saucepan! TIP: Add a splash of reserved pasta water if your sauce is looking too thick.
• Divide bacon and mushroom carbonara-style pasta between bowls. • Serve with tomato salad. Enjoy!
