Bacon & Mushroom Fettuccine
with Almond Pangrattato & Pear Salad
This fettuccine dish pairs the earthy flavour of mushroom and bacon with an easy creamy sauce. The side salad balances the richness of the pasta with mixed leaves, sweet pear and tangy balsamic dressing.
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
3 clove
garlic
1 packet
button mushrooms
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
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 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
baby leaves
1
pear
1 packet
Mixed Salad Leaves
½ packet
Balsamic & Olive Oil Dressing
pinch
chilli flakes
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Finely chop garlic and parsley. Thinly slice button mushrooms. Finely chop parsley. Roughly chop roasted almonds. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and roasted 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 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 from heat, then stir through baby 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, mixed salad leaves and balsamic & olive oil dressing and olive oil. Season to taste.
• Divide bacon and mushroom fettuccine between bowls. • Top with almond pangrattato and a pinch of chilli flakes (if using). • Serve with pear salad. Enjoy!