Bacon Leek Pasta

This is one of my favorite recipes right now. It’s easily adaptable to your tastes too! Use Pancetta, more or less wine and or chicken broth. I love me some sauce so I double it anyway. I mean you have to have something to dip your garlic bread in!

1 pound of Pasta, Cooked Al Dente (I like farfalle)
Reserved Pasta Water, If Needed
1 pound of bacon –chopped (Use GOOD bacon)
3 whole medium Leeks, Sliced Thin (again use more or less to your taste)
½ cup Dry White Wine
1/2 cup chicken broth
½ cup Heavy Cream
½ cup parmesan cheese – shredded fine (or more! Tee hee)
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese, Shaved

Cook pasta until al dente and set aside. Reserve 1 cup of pasta water. Saute bacon until fat is rendered and it starts to brown, remove from heat, chop into 1 inch pieces. Remove excess bacon fat (leave some, you are making a sauce afterall! But if you used good bacon like I said, this might not be a problem) and add sliced leeks and cook for 8 minutes or until tender.

Pour in wine, then cook an additional 3 minutes, until reduced. Add chicken broth. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in shredded Parmesan and bacon.

Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top.

*Also very good chilled, if you don’t make extra sauce! Try it as a pot luck salad!





Filed under Ag, food, photos, Pigs, Ranch life, Recipe, Uncategorized

2 Responses to Bacon Leek Pasta

  1. Tes

    Bacon and leeks sounds like a great combo on pasta. This recipe also sounds really yummy!
    I can’t wait to try it 🙂

  2. Pingback: Week in Food

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