Pasta with Leek and Bacon

A meal ready to serve within 25 minutes! Pancetta (sometimes referred to as Italian bacon) is a type of dry cured meat. It is pork belly that has been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months (but usually not smoked). For more pancetta recipes, click here. Leeks have a more delicate and sweeter flavor than onions, and add a subtle touch to recipes without overpowering the other flavors that are present.

Serves 2
recipe from TasteItalia

15g unsalted butter
120g pancetta or other thick-cut streaky bacon
2 small leeks
70ml double cream
180g farfalle pasta (bow-shaped)
80g Parmesan cheese
salt and freshly ground black pepper

Cut the pancetta into 1cm cubes, then trim the leek and cut in half lengthways, rinsing any dirt out from beneath the layers. Cut the halves into thin strips lengthways. Melt butter in a frying pan and sauté the pancetta and leeks for about 5-6 minutes. Add the cream, mix well and simmer for 2-3 minutes. Meanwhile, cook the pasta according to packet instructions, then drain. Add the bacon and leek mixture tot he hot pasta and season well. Mix together and serve immediately, top with Parmesan.

The Culinary Chase’s Note: YUM! An easy dish to make and with lovely flavors making you want a second helping. Enjoy!