Bacon & Mushroom Fettuccine
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Bacon & Mushroom Fettuccine

Bacon & Mushroom Fettuccine

with Almond Pangrattato & Pear Salad

This fettuccine dish pairs the earthy flavour of mushroom and bacon with an easy creamy sauce. The side salad balances the richness of the pasta with mixed leaves, sweet pear and tangy balsamic dressing.

Tags:
Kid Friendly
Quick
Allergens:
Gluten
Almond
Milk
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

button mushrooms

½ packet

panko breadcrumbs

(Contains Gluten; )

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

diced bacon

1 packet

Fresh Fettuccine

(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet

cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

baby leaves

1

pear

1 packet

Mixed Salad Leaves

½ packet

Balsamic & Olive Oil Dressing

pinch

chilli flakes

1 packet

parsley

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)4870 kJ
Fat57.7 g
of which saturates28.6 g
Carbohydrate107.1 g
of which sugars11.6 g
Dietary Fibre8.6 g
Protein43.8 g
Sodium1578 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

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Bring a large saucepan of salted water to the boil. • Finely chop garlic and parsley. Thinly slice button mushrooms. Finely chop parsley. Roughly chop roasted almonds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and roasted almonds, stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season with salt and pepper.

2
2

• Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms and diced bacon, breaking up with a spoon, until browned, 5-6 minutes. • Add parsley and remaining garlic and cook until fragrant, 1 minute.

3
3

• Meanwhile, cook fresh fettuccine in the boiling water until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fettuccine and set aside.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

4
4

• While the pasta is cooking, reduce the frying pan heat to medium, then add cream (see ingredients) and chicken-style stock powder and simmer until thickened, 2-3 minutes. • Add grated Parmesan cheese and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then stir to combine. • Remove from heat, then stir through baby leaves and cooked fettuccine. Season to taste.

TIP: Add a splash more reserved pasta water if the sauce looks too thick.

5
5

• While the sauce is cooking, thinly slice pear. • In a large bowl, combine pear, mixed salad leaves and balsamic & olive oil dressing and olive oil. Season to taste.

6
6

• Divide bacon and mushroom fettuccine between bowls. • Top with almond pangrattato and a pinch of chilli flakes (if using). • Serve with pear salad. Enjoy!