Fettuccini with Leeks, Bacon & Cream

I am really excited about this recipe for Fettuccini with Leeks and Bacon, probably because I am really hungry and it sounds just what I want to eat now. There are so many really good ready made pastas on the market now, and so much choice. This recipe would work just as well with pappardelle or tagliatelle, just choose a good one.

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Fettuccini with Leeks, Bacon & Cream

Serves 2

2 tablespoons olive oil

90g slices thin-cut smoked streaky bacon, cut into small strips

1 large leek or 2 small, white and pale-green parts only, halved lengthwise, shredded crosswise and washed

100mls double cream

125g fettuccine, tagliatelle or pappardelle

Finely grated Parmesan or Grana Padano

Heat oil in a heavy bottomed saucepan over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt and freshly ground black pepper. Cook over a low heat for as long as possible, stirring often, until leeks first completely soften and then begin to caramelize. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Add the cream to the leeks and some of the pasta water so that you have a nice creamy consistency but not too dry. Check seasoning. Drain pasta and add to the leeks and bacon. Add the parmesan to taste and serve straight away.

Leeks cut

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