Creamy Pork & Bacon Spaghetti

Name: Creamy Pork & Bacon Spaghetti with Parmesan & Balsamic Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 100 g Diced Bacon; 1 packet Spaghetti; 1 Celery; 250 g Pork Mince; 1 packet Cream; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 sachet Tuscan Herb Seasoning

with Parmesan & Balsamic Salad

Get up to $175 off

This pasta night is going to be our most delicious yet, with diced bacon and pork mince providing extra savoury flavour! Golden ropes of slurpable spaghetti are tangled up in a creamy, meaty sauce for this match made in heaven. Add some freshness with a crisp salad, and dig in.

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

100 g

Diced Bacon

1 packet

Spaghetti

(Contains: Wheat, Gluten; May be present: Eggs, Soy. )

Celery

250 g

Pork Mince

1 packet

Cream

(Contains: Milk; )

1 packet

Mixed Salad Leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Garlic

1 sachet

Tuscan Herb Seasoning

Nutrition Values

Calories1200 kcal

Energy (kJ)5030 kJ

Fat75.9 g

of which saturates42 g

Carbohydrate74 g

of which sugars9.7 g

Dietary Fibre8.6 g

Protein51.8 g

Sodium1530 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

•Lid

•Large Pan

Cooking Steps

• Boil a full kettle of water. Pour boiling water into a large saucepan with a pinch of salt. • Add spaghetti to the boiling water and cook, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), then drain and return spaghetti to the pan. Cover to keep warm.

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 high heat with a drizzle of olive oil. Cook diced bacon and pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Meanwhile, thinly slice leek. Finely chop celery and garlic.

• Add celery and leek to the frying pan and cook until tender, 4-5 minutes. • Add garlic and herb & mushroom seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder and reserved pasta water and simmer, until thickened, 1-2 minutes. • Add spaghetti and toss to coat. Season to taste.

• In a large bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. • Divide creamy pork and bacon spaghetti between bowls. • Sprinkle with grated Parmesan cheese. Serve with balsamic salad. Enjoy!