Creamy Bacon & Parmesan Spaghetti
with Baby Leaf Salad
This creamy spaghetti concoction comes together in a snap! With crispy bacon and baby leaves stirred through for a touch of vibrant greens, the beauty is in the simplicity of this meal. Sprinkle over a generous amount of Parmesan cheese and a pinch of chilli flakes if you’re feeling feisty!
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
1 packet
spaghetti
(Contains Gluten; May be present Soy, Egg. )
1 packet
diced bacon
1 sachet
Herb & Mushroom Seasoning
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
cream
(Contains Milk; )
1 packet
baby leaves
1 packet
Rocket leaves
1 packet
Balsamic & Olive Oil Dressing
pinch
chilli flakes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until 'al dente, 10 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. • Add herb & mushroom seasoning and garlic paste and cook until fragrant, 1 minute.
• Reduce heat to medium, then add cream (see ingredients) and the reserved pasta water and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, then add cooked spaghetti and add half the baby leaves and toss to combine. Season to taste with salt and pepper.
• In a large bowl, combine the remaining baby leaves, rocket leaves and balsamic & olive oil dressing. • Divide creamy bacon spaghetti between bowls. • Serve with baby leaf salad. • Garnish with a pinch of chilli flakes (if using) and grated Parmesan cheese to serve. Enjoy!