Indulgent Bacon & Mushroom Fettuccine

Name: Indulgent Bacon & Mushroom Fettuccine with Almond Pangrattato & Pear Salad
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Panko Breadcrumbs; 1 packet Balsamic & Olive Oil Dressing; 1 packet Fresh Fettuccine; 1 packet Button Mushrooms; 1 packet Roasted almonds; 100 g Diced Bacon; 1 packet baby leaves; 1 Pear; 1 packet Parsley; 1 packet Cream; 1 packet Mixed Salad Leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 sachet Chilli Flakes

with Almond Pangrattato & Pear Salad

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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.

Allergens:

Hvede

•Gluten

•Schwefeldioxide und Sulfite

•Egg

•Amandelnoten

•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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Hvede, Gluten; )

1 packet

Balsamic & Olive Oil Dressing

(Contains: Schwefeldioxide und Sulfite; May be present: Pesce, Soja, Kaschunüsse, Sesamsamen, Weizen, Glutenhaltiges Getreide, Mandeln, Latte, Uova. )

1 packet

Fresh Fettuccine

(Contains: Egg, Hvede, Gluten; May be present: Kaschunüsse, Pine nut, Walnüsse. )

1 packet

Button Mushrooms

1 packet

Roasted almonds

(Contains: Amandelnoten; )

100 g

Diced Bacon

1 packet

baby leaves

Pear

1 packet

Parsley

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

Chilli Flakes

Nutrition Values

Calories1370 kcal

Energy (kJ)5740 kJ

Fat76.2 g

of which saturates38.5 g

Carbohydrate116 g

of which sugars11.8 g

Dietary Fibre4.1 g

Protein45.2 g

Sodium1660 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

•Large Pan

Cooking Steps

• Bring a large saucepan of salted water to the boil. • Finely chop garlic and parsley. Thinly slice button mushrooms. 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.

• 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.

• 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.

• 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.

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

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