Easy Bacon & Mushroom Spaghetti Boscaiola
with Garlic Ciabatta & Parmesan
- Wheat
- Gluten
- Soy
- Milk
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
- Soy
When the craving for a creamy pasta dish hits, there’s only one solution - a boscaiola! Soft and warming, it will fill up your belly with love from the hearty mushrooms and bacon stirred through the sauce. Soak it up with a side of classic garlic bread.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
1 packet
Button Mushrooms
1
Bacon
1 packet
Baby Spinach Leaves
1 packet
Spaghetti
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
2
Garlic
Not included in your delivery
1 drizzle
olive oil
50 g
butter
(Contains: Milk)
Nutrition
Utensils
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. Thinly slice button mushrooms.
• Chop streaky bacon into 1cm pieces.
• Cook spaghetti in boiling water until ‘al dente’, 9 minutes. Reserve some
pasta water (see ingredients). Drain spaghetti, then return to saucepan.
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!
• While the pasta is cooking, heat a large frying pan over medium-high heat
with a drizzle of olive oil. Cook bacon, breaking up with a spoon, until
beginning to brown, 2-3 minutes.
• Add mushrooms and half the butter and cook until browned and softened,
6-8 minutes. Add garlic & herb seasoning and cook until fragrant,
1 minute.
• Add cream and the reserved pasta water and cook until slightly thickened,
2-3 minutes. Add cooked spaghetti, baby spinach leaves and grated
Parmesan cheese, tossing, until wilted and combined, 1 minute.
• Season to taste with salt and pepper.
• Preheat grill to high.
• Slice ciabatta in half lengthways, then slice each diagonally.
• In a small microwave-safe bowl, add garlic and the remaining butter and
microwave in 10 second bursts, until melted.
• Brush garlic butter over cut sides of ciabatta. Season to taste.
• Place ciabatta directly on a wire rack and grill until golden, 5 minutes.
• Divide bacon and mushroom spaghetti boscaiola between bowls.
• Serve with garlic ciabatta. Enjoy!
Little cooks: Show off those skills and help plate everything up!
