HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Bacon, Mushroom & Cheese Spaghetti
Creamy Bacon, Mushroom & Cheese Spaghetti

Creamy Bacon, Mushroom & Cheese Spaghetti

with Pear Salad & Toasted Almonds

Family Friendly
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There’s a lot to love about this rich pasta dish, from the savoury bacon to the melted Parmesan cheese and deep meatiness of the mushrooms. 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!

Tags:Kid Friendly
Allergens:EggsMilkGlutenTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

button mushrooms



½ bottle



1 packet

grated Parmesan cheese


½ sachet

chicken-style stock powder

1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet

diced bacon

1 bag

baby spinach leaves

1 packet

flaked almonds

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

½ tsp





2 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3930 kJ
Fat47.9 g
of which saturates25.1 g
Carbohydrate84.7 g
of which sugars12.5 g
Dietary Fibre0 g
Protein39.5 g
Cholesterol0 mg
Sodium850 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. TIP: Pour the egg whites into a freezer bag or ice cube tray and save them for another recipe, like making meringues!


Add the spaghetti to the boiling water and cook until ‘al dente’, 10 minutes. Reserve some of the pasta water, 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. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the diced bacon and cook until crisp, 6-7 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 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 frying pan. Mix well to coat the spaghetti. Season to taste and set aside. Add the pear, toasted almonds 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! TIP: Add a splash of pasta water if the sauce mixture looks too thick.


Divide the bacon, mushroom and cheese spaghetti between bowls. Serve with the pear salad.