Truffle, Mushroom & Bacon Fettuccine
with Spinach & Pear Salad
- Gluten(Wheat)
- Milk
- Eggs
- May contain traces of allergens
- Soy
- Wheat
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
Golden ropes of fettuccine coated in a rich, creamy sauce and sizzled pieces of bacon and mushroom. Finished with a scattering of sharp Parmesan cheese and a complementary salad, this is nothing short of a small bite of heaven. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
pear
1 packet
button mushrooms
1 packet
diced bacon
1 packet
fettuccine
(Contains: Gluten(Wheat); May be present: Eggs, Soy)
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
salad leaves
1 drizzle
truffle oil
(May be present: Eggs, Soy, Wheat, Fish, Milk, Cashew, Almond, Sesame)
2 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice pear and button mushrooms.
• Boil the kettle. Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat until ‘al dente’, 9 minutes. • Reserve pasta water (1 cup for 2P // 2 cups for 4P), then drain and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, heat the butter and a drizzle of olive oil, in a large frying pan over high heat. Cook diced bacon and mushrooms, stirring occasionally, until browned, 6-7 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute.
• Reduce heat to low and add cream (see ingredients), reserved pasta water (1/2 cup for 2P // 1 cup for 4P) and chicken-style stock powder to the frying pan. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add drained fettuccine and toss to combine. Season with pepper.
• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Add pear and salad leaves and toss to coat. Season.
• Divide mushroom and bacon fettuccine between bowls. • Drizzle some truffle oil over pasta to taste. • Sprinkle over grated Parmesan cheese and serve with spinach and pear salad. Enjoy!
TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, creamy pasta with truffle oil adding gourmet flair; some found the truffle flavour quite strong.
- Ease of prep: Customers praised the dish as quick, easy to prepare, and simple to follow.
- Suggestions: Consider adding spinach to the pasta instead of serving as a side salad; some preferred less oil for a lighter dish.
- Next-day meals: The pasta keeps well, making tasty leftovers for lunch the next day.
- Portions: Generous servings pleased many, though a few found the side salad small for four people.
