Creamy Truffle, Mushroom & Bacon Fettuccine

Consider this a very sustainable way to get your Europe fix – offering all the tastes without the travel miles!

Whether it’s idyllic scenes of the Amalfi Coast or views from Barcelona’s Park Güell, we all know it can be hard to watch our social media feeds fill up with picturesque images of our friends currently holidaying in Europe.

While we try to not let comparison get the better of us – as it seems the weather gods have only been blessing our shores with icy temps and torrential rain – bringing a little bit of Europe to your dining table may just be the cure to beat your holiday blues.

Our friends at HelloFresh have stepped in with a few delicious recipes to take you on a culinary journey around Europe, and to broaden your meal inspiration while we hold out for our much-loved Kiwi summer.

Here’s the first in a series of delicious European-inspired recipes.

Creamy Truffle, Mushroom & Bacon Fettuccine with Pine Nut Pangrattato & Rocket Salad

No passport, no problem – Enjoy the very best flavours of Italy without leaving the comforts of your own home. This fettuccine, that pairs the earthy flavours of mushroom and truffle with an easy creamy sauce, is truly beautiful, or as the locals would say ‘che bello’. The side salad also makes for the perfect accompaniment, balancing the richness of the pasta with peppery rocket, sweet pear and sharp Parmesan.

Serves 2

  • 3 clove garlic
  • 1 packet button mushrooms
  • ½ packet panko breadcrumbs
  • 1 packet pine nuts
  • 1 packet diced bacon
  • 1 packet fresh fettuccine
  • ½ bottle cream
  • 1 sachet chicken-style stock powder
  • 1 bag baby spinach leaves
  • 1 pear
  • 1 bag salad leaves
  • 1 drizzle balsamic & olive oil dressing
  • 1 drizzle truffle oil
  • 1 pinch chilli flakes
  • 1 bag parsley
  • 1 packet grated Parmesan cheese
  • Olive oil
  • 20g butter


1. Bring a large saucepan of salted water to the boil. Finely chop the garlic. Thinly slice the button mushrooms. Pick the thyme leaves. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season with salt and pepper.

2. Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Cook the mushrooms and diced bacon, breaking up with a spoon, until browned, 5-6 minutes. Add the thyme and remaining garlic and cook until fragrant, 1 minute.

3. While the mushrooms and bacon are cooking, cook the 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 the fettuccine and set aside.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

4. While the pasta is cooking, reduce the frying pan heat to medium, then add the longlife cream (see ingredients) and chicken-style stock powder and simmer until thickened, 2-3 minutes. Add the 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 the heat, then stir through the baby spinach leaves and cooked fettuccine. Season to taste.

TIP: Add a splash more reserved pasta water if the sauce looks too thick.

5. While the sauce is cooking, thinly slice the pear. In a large bowl, combine the pear, rocket leaves and a drizzle of balsamic & olive oil dressing. Season to taste.

6. Divide the creamy mushroom and bacon fettuccine between bowls. Drizzle some of the truffle oil over the pasta. Top with the pine nut pangrattato and a pinch of chilli flakes (if using). Tear over the parsley. Serve with the pear and rocket salad.

TIP: Truffle has a strong flavour, use less if you’re not a fan.

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