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Prosciutto, Mushroom & Cheese Spaghetti
Prosciutto, Mushroom & Cheese Spaghetti

Prosciutto, Mushroom & Cheese Spaghetti

with Pear Salad

Allergens:
Milk
Wheat
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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Garlic

1 packet

baby leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Fettuccine

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

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1

Carrot

1 packet

Button Mushrooms

80 g

Prosciutto

1 sachet

Chicken-Style Stock Powder

Nutrition Values

Calories978 kcal
Energy (kJ)4090 kJ
Fat58.8 g
of which saturates36.7 g
Carbohydrate71.8 g
of which sugars8.9 g
Dietary Fibre7.2 g
Protein36.1 g
Sodium1700 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.

Cooking Steps

1

Roughly chop the prosciutto before cooking - and a note to not add the stock if you add the prosciutto - too salty.

2

• 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.

3

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. Cook fettuccine in the boiling water, over high heat, until 'al dente', 9 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain, then return fettuccine to the 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!

4

• 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, 3-4 minutes. • Add mushrooms and cook until softened, 5-6 minutes. • Add garlic and half the baby spinach leaves and cook until slightly wilted, 1 minute. • Reduce heat to medium, then add the vinegar and cook until evaporated, 1-2 minutes

5

• Remove frying pan from heat, then add cooked fettuccine and creamy sauce mixture. Stir well to coat. Season to taste and set aside. • To the balsamic dressing, add carrot and remaining baby spinach. Toss to coat.

TIP: If your frying pan isn't big enough, toss everything together in the saucepan!

TIP: Add a splash of reserved pasta water if your sauce is looking too thick.

6

• Divide bacon and mushroom carbonara-style pasta between bowls. • Serve with carrot salad. Enjoy!

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