Bacon, Truffle & Mushroom Fettuccine
with Hazelnut Pangrattato & Pear Salad
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, sweet pear and tangy balsamic dressing.
Unfortunately, this week's hazelnuts were in short supply, so we've replaced them with almonds. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
3 clove
garlic
1 packet
button mushrooms
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
diced bacon
1 packet
Fresh Fettuccine
(Contains Egg, Gluten; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1
pear
1 bag
Rocket leaves
1 drizzle
Balsamic & Olive Oil Dressing
1 drizzle
truffle oil
1 pinch
chilli flakes
1 bag
parsley
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Bring a large saucepan of salted water to the boil. • Finely chop garlic. Thinly slice button mushrooms. Finely chop parsley. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and slivered almonds, stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season with salt and pepper.
• Return the frying pan to medium-high heat with the butter and a drizzle of olive oil. Cook mushrooms and diced bacon, breaking up with a spoon, until browned, 5-6 minutes. • Add parsley and remaining garlic and cook until fragrant, 1 minute.
• Meanwhile, cook fresh fettuccine in the boiling water, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fettuccine and set aside.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, reduce the frying pan heat to medium, then add cream (see ingredients) and chicken-style stock powder and simmer until thickened, 2-3 minutes. • Add grated Parmesan cheese and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then stir to combine. • Remove pan from heat, then stir through baby spinach leaves and cooked fettuccine. Season to taste.
TIP: Add a splash more reserved pasta water if the sauce looks too thick.
• While the sauce is cooking, thinly slice pear. • In a large bowl, combine pear, rocket leaves and a drizzle of balsamic & olive oil dressing and olive oil. Season to taste.
• Divide bacon and mushroom fettuccine between bowls. Drizzle truffle oil over pasta. • Top with almond pangrattato and a pinch of chilli flakes (if using). • Serve with pear salad. Enjoy!
TIP: Truffle has a strong flavour, use less if you're not a fan.