Double Bacon & Mushroom Spaghetti

Name: Double Bacon & Mushroom Spaghetti with Parmesan Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 1 stalk celery; 1 packet portabello mushrooms; 1 egg; ½ packet cream; 1 packet Grated Parmesan Cheese; ½ sachet Chicken-Style Stock Powder; 1 packet spaghetti; 2 packet diced bacon; ½ tbs white wine vinegar

with Parmesan Cheese

Get up to $175 off

Dim the lights down low and light the candles because there’s nothing more romantic than a creamy spaghetti dinner. The best flavours come from the simplest combinations like bacon and mushrooms, both create a hearty sauce for golden spaghetti to get tangled up in. So come in close and enjoy a taste of romance with little effort.

Tags:

Kid Friendly

Allergens:

Eggs

•Milk

•Gluten

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 stalk

celery

1 packet

portabello mushrooms

½ packet

cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

½ sachet

Chicken-Style Stock Powder

1 packet

spaghetti

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

2 packet

diced bacon

Not included in your delivery

olive oil

egg

(Contains: Eggs; )

½ tbs

white wine vinegar

Nutrition Values

Energy (kJ)4102 kJ

Fat58.2 g

of which saturates29.5 g

Carbohydrate67.3 g

of which sugars5.4 g

Protein42.7 g

Sodium1340 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

•Saucepan

•Large Frying Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic and celery. Thinly slice portabello mushrooms.

• Separate the egg yolks from the egg whites. In a medium bowl, combine egg yolks, cream (see ingredients), grated Parmesan cheese and chicken-style stock powder (see ingredients). • Season, 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! Little cooks: Help with whisking the egg.

• Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 5-7 minutes. • Add mushrooms and cook until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the white wine vinegar and cook until evaporated, 1-2 minutes.

• Remove frying pan from heat. Add cooked spaghetti, creamy sauce mixture and a splash of the reserved pasta water to the bacon and mushrooms. Stir well to coat. Season to taste and set aside.

TIP: If your frying pan isn't big enough, toss everything together in the saucepan! TIP: Add a splash more reserved pasta water if your sauce is looking too thick.