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Creamy Bacon & Cheese Spaghetti

Creamy Bacon & Cheese Spaghetti

with Mushrooms

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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 gooeyness of the Cheddar 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!

Allergens:SulphitesMilkEggsWheat
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 packet

bacon

(ContainsSulphitesMay be presentPeanuts, Tree Nuts, Lupin, Sesame, Soya)

1 punnet

button mushrooms

2 clove

garlic

1 bunch

parsley

1 packet

Cheddar cheese

(ContainsMilk)

½ tub

pure cream

(ContainsMilk)

1 packet

spaghetti pasta

(ContainsWheat)

½ unit

pear

1 bag

baby spinach leaves

½ cube

chicken stock

Not included in your delivery

olive oil

1 unit

egg

(ContainsEggs)

½ tsp

honey

2 tsp

balsamic vinegar

2 tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)4330 kJ
Fat61.7 g
of which saturates30.2 g
Carbohydrate86.1 g
of which sugars12.8 g
Protein37.2 g
Sodium805 mg
Utensils
Utensils
Chopping board
Knife
Large Pan
Large Bowl
Grater
Fork
Medium Bowl
Strainer
Large Non-Stick Pan
InstructionsPDF
Instructions
Get Prepped
Get Prepped
1

Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the pear (see ingredients list) into wedges. Thinly slice the button mushrooms. Finely chop the parsley leaves. Grate the Cheddar cheese. Roughly chop the bacon. In a medium bowl, combine the balsamic vinegar, honey, olive oil (1 1/2 tbs for 2 people / 3 tbs for 4 people) and a pinch of salt and pepper. Set aside.

Make the creamy sauce
Make the creamy sauce
2

Separate the egg yolk from the egg white. In a medium bowl, combine the egg yolk, pure cream (see ingredients list), grated Cheddar cheese and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Season with a pinch of pepper, whisk with a fork and set aside.

Cook the spaghetti
Cook the spaghetti
3

Add the spaghetti to the saucepan of boiling water and cook for 9 minutes, or until ‘al dente’. Reserve some cooking water (1/4 for 2 people / 1/2 cup for 4 people), drain the spaghetti and return to the saucepan.

Cook the bacon & mushrooms
Cook the bacon & mushrooms
4

While the spaghetti is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Once hot, add the bacon and cook for 5-6 minutes, or until crisp. Add the sliced mushrooms and cook for 5-6 minutes, or until softened. Add the garlic and 1/2 the baby spinach leaves and cook for 1 minute, or until the spinach has wilted slightly. Reduce the heat to medium. Add the vinegar and cook for 1-2 minutes, or until evaporated. TIP: Stand back! Vinegar emits a strong vapour when heated.

Mix everything together
Mix everything together
5

Add the spaghetti and creamy sauce mixture and cook, tossing constantly, for 2 minutes or until the spaghetti is coated in the sauce. Season to taste with salt and pepper. TIP: If the sauce looks too thick, add a splash of the reserved cooking water to loosen. TIP: If your pan isn't big enough, toss everything together in the saucepan! Add the pear and remaining baby spinach leaves to the large bowl with the salad dressing. Toss to coat.

Serve up
Serve up
6

Divide the creamy bacon and cheese spaghetti between bowls. Garnish with the parsley and serve the salad on the side.