Truffle, Mushroom & Double Bacon Fettuccine

Name: Truffle, Mushroom & Double Bacon Fettuccine with Spinach, Rocket & Cucumber Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 2 clove garlic; 2 packet diced bacon; 20 g butter; ½ packet cream; 1 drizzle balsamic vinegar; ½ tsp honey; 1 sachet Chicken-Style Stock Powder; 1 bag spinach & rocket mix; ½ bottle truffle oil; 1 packet button mushrooms; 1 sachet Herb & Mushroom Seasoning; 1 packet fettuccine; 1 cucumber; 1 packet Grated Parmesan Cheese

with Spinach, Rocket & Cucumber Salad

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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!

Tags:

Kid Friendly

Allergens:

Milk

•Gluten(Wheat)

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 Time

DifficultyEasy

Ingredients

Serving amount

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. )

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

Energy (kJ)4692 kJ

Fat71.9 g

of which saturates33.6 g

Carbohydrate79.1 g

of which sugars14.4 g

Protein36.5 g

Sodium1839 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.

Utensils

•Large Pan

•Large Non-Stick Pan

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!