Bacon & Mushroom Spaghetti
with Parmesan Cheese
Dim the lights down low and light the candles because there’s nothing more romantic than a creamy spaghetti dinner. The best flavours come from the simplest combinations like bacon and mushrooms, both create a hearty sauce for golden spaghetti to get tangled up in. So come in close and enjoy a taste of romance with little effort.
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
Ingredients
2 clove
garlic
1 stalk
celery
1 packet
portabello mushrooms
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
diced bacon
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
½ tbs
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Finely chop garlic and celery. Thinly slice portabello mushrooms.
• 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.
• Cook spaghetti in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to 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!
• 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 celery and mushrooms and cook until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Reduce heat to medium, then add the white wine vinegar and cook until evaporated, 1-2 minutes.
• Remove frying pan from heat. Add cooked spaghetti, creamy sauce mixture and a splash of the reserved pasta water to the bacon and mushrooms. Stir well to coat. Season to taste and set aside.
TIP: If your frying pan isn't big enough, toss everything together in the saucepan! TIP: Add a splash more reserved pasta water if your sauce is looking too thick.
• Divide creamy bacon and mushroom spaghetti between bowls. Enjoy!