- 200g smoked bacon, chopped
- 300g tagliatelle
- 1 tablesp. rapeseed or olive oil
- 2 leeks, cut in half horizontally, then cut in half lengthways, washed and cut in thin strips
- 2 garlic cloves, peeled and chopped
- 200mls cream
- Freshly ground black pepper
- Handful of basil leaves, roughly torn
Pasta with Bacon and Leeks
4 people
20 min
Nutrition per serving
-
kcal680 kcal
-
protein19g
-
total fat35g
-
saturates16g
-
iron3.7mg
-
carbs64g
Ingredients
Main
- 200g smoked bacon, chopped
- 300g tagliatelle
- 1 tablesp. rapeseed or olive oil
- 2 leeks, cut in half horizontally, then cut in half lengthways, washed and cut in thin strips
- 2 garlic cloves, peeled and chopped
- 200mls cream
- Freshly ground black pepper
- Handful of basil leaves, roughly torn
Method
Copy TextTo cook the pasta: In a large saucepan of boiling salted water cook the pasta as per packet instructions. Drain through a colander or sieve reserving a couple of tablespoons of the cooking water. Return the pasta to the saucepan.
To make the sauce: Heat the oil in a large frying pan. Add the bacon and cook for a couple of minutes until crispy. Add the leeks and cook for another 3-4 minutes until the leeks soften. Then add the garlic and cook for another minute. Add the cream and bring to a simmer. Allow the cream to reduce slightly.
Add the sauce to the tagliatelle and stir well. Add the reserved cooking water if you would like a thinner sauce.
Divide between four serving bowls and sprinkle over the basil leaves. Serve with a green salad.
The Quality Mark & You
Learn moreMethod
Copy TextTo cook the pasta: In a large saucepan of boiling salted water cook the pasta as per packet instructions. Drain through a colander or sieve reserving a couple of tablespoons of the cooking water. Return the pasta to the saucepan.
To make the sauce: Heat the oil in a large frying pan. Add the bacon and cook for a couple of minutes until crispy. Add the leeks and cook for another 3-4 minutes until the leeks soften. Then add the garlic and cook for another minute. Add the cream and bring to a simmer. Allow the cream to reduce slightly.
Add the sauce to the tagliatelle and stir well. Add the reserved cooking water if you would like a thinner sauce.
Divide between four serving bowls and sprinkle over the basil leaves. Serve with a green salad.
Pasta with Bacon and Leeks
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