Tuesday, June 5, 2012

Pasta with Bacon and Leeks

This one is one of the real deals people!  I love this meal.  It's one of my favorites, but then again, anything with leeks is amazing.  

  • 12 ounces, weight Pasta, Cooked Al Dente--bowties are the best
  • Reserved Pasta Water, If Needed
  • 3 ounces, weight Chopped bacon (or Pancetta if your fancy and your husband doesn't hate ham)
  • 3 whole Leeks, Sliced Thin
  • 1 Tablespoon Butter
  • 1/2 cup chicken broth
  • 1/2 cup Heavy Cream
  • Salt And Freshly Ground Pepper, To Taste
  • Parmesan Cheese, Shaved

Preparation Instructions
Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped bacon.  Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in chicken broth, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top---delicious!

from pioneer woman

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