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Bacon & Mushroom Spaghetti
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Bacon & Mushroom Spaghetti

Bacon & Mushroom Spaghetti

with Parmesan Cheese

Dim the lights down low and light the candles because there’s nothing more romantic than a creamy spaghetti dinner. The best flavours come from the simplest combinations like bacon and mushrooms, both create a hearty sauce for golden spaghetti to get tangled up in. So come in close and enjoy a taste of romance with little effort.

Tags:
Bestseller
Kid Friendly
Allergens:
Egg
Milk
Gluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 stalk

celery

1 packet

portabello mushrooms

½ packet

cream

(Contains Milk; )

1 packet

Grated Parmesan Cheese

(Contains Milk; )

½ sachet

Chicken-Style Stock Powder

1 packet

spaghetti

(Contains Gluten; May be present Soy, Egg. )

1 packet

diced bacon

Not included in your delivery

olive oil

1

egg

(Contains Egg; )

½ tbs

white wine vinegar

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Nutrition Values

Energy (kJ)3517 kJ
Fat46.1 g
of which saturates25 g
Carbohydrate67.3 g
of which sugars5.4 g
Protein34.7 g
Sodium941 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Saucepan
Large Frying Pan

Instructions

1
1

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic and celery. Thinly slice portabello mushrooms.

2
2

• Separate the egg yolks from the egg whites. In a medium bowl, combine 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.

3
3

• 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). Drain spaghetti, then return to 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!

4
4

• 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 celery and mushrooms and cook until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the white wine vinegar and cook until evaporated, 1-2 minutes.

5
5

• Remove frying pan from heat. Add cooked spaghetti, creamy sauce mixture and a splash of the reserved pasta water to the bacon and mushrooms. Stir well to coat. Season to taste and set aside.

TIP: If your frying pan isn't big enough, toss everything together in the saucepan! TIP: Add a splash more reserved pasta water if your sauce is looking too thick.

6
6

• Divide creamy bacon and mushroom spaghetti between bowls. Enjoy!