Bacon, Mushroom & Parmesan Spaghetti
with Carrot Salad
Just look at how much good stuff is about to go into this dish. Between the tender mushrooms, crispy bacon and tasty Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect bowl of pasta!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
portabello mushrooms
1
carrot
½ bottle
cream
(Contains Milk; )
½ sachet
Chicken-Style Stock Powder
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
diced bacon
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
½ tsp
honey
1
egg
(Contains Egg; )
½ tbs
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice portabello mushrooms. Grate the carrot. • In a large bowl, combine the balsamic vinegar, honey and a drizzle of olive oil, then season with salt and pepper. Set aside.
Little cooks: Take the lead by combining the ingredients for the dressing.
• 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 sauce.
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. 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, then return spaghetti 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.
• 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 1/2 the baby spinach leaves and cook until slightly wilted, 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 the cooked spaghetti and creamy sauce mixture to the bacon and mushrooms and 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.
• Divide bacon, mushroom and Parmesan spaghetti between bowls. • Serve with carrot salad. Enjoy!