This is a twist on Pasta Carbonara, no more healthy than the original but equally wonderful. Pasta, Bacon, Leeks and Cheese, I don't think any combination of those ingredients can make a bad meal. I wish I could have found a good Papparadelle like in the original Bon Appetit recipe but that will wait til next time.
2 Tbsp Olive Oil
1 Tbsp Unsalted Butter
4 Slices Thick-Cut Bacon, Cut into 1/2-inch Pieces
2 Medium Leeks, White and Pale-Green Parts Only, Halved Lengthwise, Sliced Crosswise
Kosher Salt
3/4 Cup Heavy Cream
2 tsps Chopped Fresh Thyme
1 lb Fettuccine
1 Cup finely grated Parmesan
1 Tbsp Unsalted Butter
4 Slices Thick-Cut Bacon, Cut into 1/2-inch Pieces
2 Medium Leeks, White and Pale-Green Parts Only, Halved Lengthwise, Sliced Crosswise
Kosher Salt
3/4 Cup Heavy Cream
2 tsps Chopped Fresh Thyme
1 lb Fettuccine
1 Cup finely grated Parmesan
Heat Oil and Butter in a large heavy pot over medium heat. Add Bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes (I removed a little of the Fat & Oil).
Add Leeks and season with Salt. Increase heat to medium-high and cook, stirring often, until Leeks begin to brown, 5-8 minutes.
Add Cream, Thyme, and 1/2 cup Water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes. Meanwhile, cook Pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
Add Pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
Add Pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
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