I’ve been eating lots of leeks the past few days. It’s the end of the leek season and leeks are on sale! The last time I made this pasta, my bacon had gone bad so it was just a leek and cream pasta – not very appetizing. There’s something about bacon – the smokiness, the flavor. It just adds that extra something to many dishes. Like they say in certain parts of the world – life’s good with bacon.
This recipe was kinda adapted from PW’s Pasta with Pancetta and Leeks.
I’ve altered the portions to serve one, since I’m always cooking for one.
Bacon and Leek Cream Pasta
(adapted from PW’s Pasta with Pancetta and Leeks)
- 2 slices bacon, cut into small pieces
- 1 leek, thinly sliced
- 1/4 cup white wine (optional)
- 1/2 cup cooking cream (15%), or heavy cream
- Salt and pepper
- Chili flakes (optional)
- 1/2 cup penne or 3/4-1 cup small bowtie pasta, cooked according to directions on packet/box
- Fry the bacon pieces till it starts to crisp up on edges.
- Add in the leeks and fry till soft and wilted. You can add in the chili flakes here.
- Add in the white wine and let simmer till wine reduces.
- Turn heat down to low and add in the cream. Let it simmer a bit while you season with salt and pepper. Add pasta. Serve hot.