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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:MilkEggsGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 packet

bacon

2 punnet

button mushrooms

4 clove

garlic

1 bunch

parsley

1 packet

Cheddar cheese

(ContainsMilk)

1 tub

pure cream

(ContainsMilk)

2 packet

spaghetti pasta

(ContainsGlutenMay be presentEgg, Soy)

1 unit

pear

1 bag

baby spinach leaves

1 cube

chicken-style stock powder

Not included in your delivery

olive oil

2 unit

egg

(ContainsEggs)

1 tsp

honey

4 tsp

balsamic vinegar

4 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)4470 kJ
Fat63.2 g
of which saturates30.6 g
Carbohydrate84.5 g
of which sugars12.6 g
Dietary Fiber0 g
Protein37.9 g
Cholesterol0 mg
Sodium905 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Pan
Large Bowl
Grater
Fork
Medium Bowl
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Roughly chop the bacon. Finely chop the garlic (or use a garlic press). Thinly slice the pear into wedges. Thinly slice the button mushrooms. Finely chop the parsley leaves. Grate the Cheddar cheese. In a large bowl, combine the balsamic vinegar, honey, 3 tbs olive oil and a pinch of salt and pepper.

2

Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, pure cream, grated Cheddar cheese and 1 crumbled chicken stock cube. Season with a pinch of pepper, whisk with a fork and set aside. TIP: Pour the egg whites into a freezer bag or ice cube tray and freeze them for another recipe, like making meringues!

3

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

4

While the spaghetti is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the bacon and cook for 6-7 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.

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.

6

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