Truffle, Mushroom & Double Bacon Fettuccine
with Spinach, Rocket & Cucumber Salad
- Milk
- Gluten(Wheat)
- Wheat
- Eggs
- Fish
- Milk
- Traces of Cashew
- Almond
- Sesame
- Soy
- May contain traces of allergens
This fettuccine dish pairs the earthy flavour of mushroom and truffle with an easy creamy sauce. The side salad balances the richness of the pasta with peppery rocket and radish. We've replaced the radish in this recipe with cucumber due to local ingredient availability. It'll be just as delicious, just follow your recipe card!
Ingredients
2 clove
garlic
2 packet
diced bacon
½ packet
cream
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
spinach & rocket mix
½ bottle
truffle oil
(May be present: Wheat, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)
1 packet
button mushrooms
1 sachet
Herb & Mushroom Seasoning
1 packet
fettuccine
(Contains: Gluten(Wheat); May be present: Eggs, Soy)
1
cucumber
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop garlic. Slice cucumber into half-moons. Thinly slice button mushroom
• Half-fill a large saucepan with boiling water. Cook fettuccine, uncovered, over high heat until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people), 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 a large frying pan over high heat with the butter and a drizzle of olive oil. Cook diced bacon and mushrooms in batches, stirring occasionally, until browned, 6-7 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1 minute.
• Reduce heat to low and add cream (see ingredients), reserved pasta water and chicken-style stock powder to the frying pan. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Add 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 cucumber and spinach & rocket mix and toss to coat. Season.
• Divide mushroom and bacon fettuccine between bowls and serve with spinach, rocket and cucumber salad. • Drizzle some truffle oil (see ingredients) over pasta to taste. Sprinkle over grated Parmesan cheese to serve. Enjoy!
TIP: Truffle has a strong flavour, if you're not a fan, serve the pasta without it. Little cooks: Add the finishing touch by sprinkling the cheese on top!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The truffle oil elevates this dish to the next level, creating outstanding flavours that exceeded expectations for many.
- Ease of prep: Quick and simple to prepare, this recipe is easy enough for a 12-year-old to follow with minimal help.
- Suggestions: Consider adding baby spinach or another vegetable to the pasta for more greens; some found extra pepper enhanced the taste.
- Next-day meals: Generous portion sizes mean plenty of leftovers, making it great for future meals.
