Speedy Bacon & Cheese Spaghetti

Every month has something going for it, and October is no different. Not only is it spring – my favourite season – but it’s also National Cheese Month. That’s definitely worthy of a celebration, so I’m popping up a couple of recipes from HelloFresh that are deliciously cheesy and nice and easy!

Obviously, pasta and cheese are a perfect match. So it’s not truly celebrating National Cheese Month properly if we don’t pair them up!

Ready in 30 mins. Serves 4.

Ingredients

  • 1 pear
  • 4 cloves garlic
  • 1 punnet button mushrooms
  • Handful of fresh basil
  • Small block Parmesan cheese (about 25g)
  • 4-6 rashers bacon
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 2½ tablespoons olive oil
  • 2 eggs
  • 200ml cream
  • 50g Cheddar cheese
  • 2 chicken stock cubes
  • 250g fettucine
  • Large handful of baby spinach leaves (approx. 1 packet)
  • 4 teaspoons white wine vinegar

Method

Bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Thinly slice the pear into wedges. Thinly slice the button mushrooms. Thinly slice the basil leaves. Grate the parmesan cheese. Roughly chop the bacon. In a large bowl, combine the balsamic vinegar, honey, 2 1/2 tbs olive oil and a pinch of salt and pepper. Set aside.

Separate the egg yolks from the egg whites. In a medium bowl, combine the egg yolks, pure cream, shredded Cheddar cheese and crumble in 1 chicken stock cube. Season with a pinch of pepper, whisk with a fork and set aside. TIP: Using just egg yolk in this recipe makes the sauce thick and rich!

Add the fettuccine to the saucepan of boiling water and cook until al dente, 10 minutes. Reserve 1/2 cup of cooking water, then drain the pasta and return to the saucepan.

While the pasta is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the bacon and cook until crisp, 6-7 minutes. Add the sliced mushrooms and cook until softened, 5-6 minutes. Add the garlic and 1/2 the baby spinach leaves and cook until the spinach has wilted slightly, 1 minute. Reduce the heat to medium. Add the vinegar and cook until evaporated, 1-2 minutes. TIP: Stand back! Vinegar emits a strong vapour when heated.

Add the pasta and cream mixture to the frying pan and cook, tossing constantly, until the pasta is coated in the sauce, 2 minutes. Season to taste with salt and pepper. If the sauce looks too thick, add a splash of the reserved cooking water to loosen. Add the pear and remaining baby spinach leaves to the large bowl with the salad dressing. Toss to coat.

Serve pasta with chopped basil sprinkled over the top.