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.
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
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs. )
1 packet
Fresh Fettuccine
(Contains: Wheat, Gluten, Eggs; May be present: Cashew, Pine nut, Walnut. )
1 packet
Button Mushrooms
1 packet
Roasted almonds
(Contains: Almond; )
100 g
Diced Bacon
1 packet
baby leaves
1
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
2
Garlic
1 sachet
Chilli Flakes
• 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!