Creamy Fettuccine with Leeks and Bacon

 The new Bon Appetit is here! And it is the pasta issue. Tonight I made Creamy Fettuccine with Leeks and Bacon. Amazing. It was so creamy I can't believe I only had one large serving... and a smaller 2nd serving! Okay I could have had a third but I stopped myself. The noodles were homemade, only making this even more delicious!

Ingredients -
2 tablespoons olive oil
1 tablespoon 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 teaspoons chopped fresh thyme
1 pound fettuccine
1 cup finely grated Parmesan

Method -
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. 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.

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.

Comments

Rosemary said…
Okay, I'm finally breaking out my spanking new pasta machine just so I can make this.

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