Indulgent Bacon & Mushroom Alfredo
with Fresh Fettuccine & Almond Pangrattato
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
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 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.
Little cooks: Take the lead by tossing the salad!
• Divide bacon and mushroom fettuccine between
bowls.
• Top with almond pangrattato and a pinch of
chilli flakes (if using).
• Serve with pear salad. Enjoy!
Little cooks: Add the fininshing touch by topping
with the almond pangrattato!
