Bacon, Mushroom & Parmesan Spaghetti
with Pear Salad
- Eggs
- Milk
- Gluten
- May contain traces of allergens
- Soy
- Eggs
There’s a lot to love about this rich bowl of spaghetti. From the savoury bacon to the deep meatiness of the mushrooms, to the sharpness of the Parmesan cheese. But our favourite part? It’s got to be that it’s on the table in half an hour. That’s our kind of dinner!
Ingredients
1 punnet
button mushrooms
½
pear
½ bottle
cream
(Contains: Milk; )
½ sachet
Chicken-Style Stock Powder
1 packet
spaghetti
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
diced bacon
1 bag
baby spinach leaves
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
Olive Oil
1 tsp
balsamic vinegar
½ tsp
honey
1
eggs
(Contains: Eggs; )
½ tbs
vinegar (white wine or red wine)
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the button mushrooms. Thinly slice the pear (see ingredients). In a large bowl, combine the balsamic vinegar, honey and a drizzle of olive oil, then season with salt and pepper. Set aside.
Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, longlife cream (see ingredients), grated Parmesan cheese and chicken-style stock powder (1/2 sachet for 2 people / 1 sachet for 4 people). Season with salt and pepper, whisk with a fork and set aside.
Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some of the pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain the pasta, 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.
While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking it up with a spoon until golden, 3-4 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until the spinach is slightly wilted, 1 minute. Reduce the heat to medium, then add the vinegar and cook until evaporated, 1-2 minutes.
Remove the pan from the heat. Add the cooked spaghetti and creamy sauce mixture to the bacon and mushrooms and mix well to coat the spaghetti. Season to taste and set aside. Add the pear and remaining baby spinach leaves to the balsamic dressing. Toss to coat. TIP: If your frying pan isn't big enough, toss everything together in the saucepan!
Divide the bacon, mushroom and Parmesan spaghetti between bowls. Serve with the pear salad.
