Bacon, Chicken & Mushroom Carbonara-Style Pasta
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Bacon, Chicken & Mushroom Carbonara-Style Pasta

Bacon, Chicken & Mushroom Carbonara-Style Pasta

with Carrot 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!

Tags:
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
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

button mushrooms

1

carrot

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

1 packet

baby leaves

1 packet

chicken breast

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

½ tsp

honey

1

egg

(Contains Egg; )

½ tbs

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)3847 kJ
Calories919 kcal
Fat51.7 g
of which saturates25.8 g
Carbohydrate73.3 g
of which sugars8.7 g
Dietary Fibre9 g
Protein36.3 g
Sodium1008 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

•Large Pan
•Large Frying Pan

Instructions

1
1

• Finely chop garlic. Thinly slice button mushrooms. Grate the carrot. • Cut chicken breast into 2cm chunks. • 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.

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

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. Cook fettuccine in the boiling water, over high heat, until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain, then return fettuccine 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!

4
4

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mushrooms and cook until softened, 5-6 minutes. • Add garlic and half the baby spinach leaves and cook until slightly wilted, 1 minute. • Reduce heat to medium, then add the vinegar and cook until evaporated, 1-2 minutes.

5
5

• Remove frying pan from heat, then add cooked fettuccine and creamy sauce mixture. Stir well to coat. Season to taste and set aside. • To the balsamic dressing, add carrot and remaining baby spinach. 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.

6
6

• Divide bacon, chicken, mushroom and Parmesan fettuccine between bowls. • Serve with carrot salad. Enjoy!