Introducing my new favourite pasta dish…
Bacon, sauteed leek, and Parmesan spaghetti
Surprisingly, this is my own creation! (There are not too many of them on this blog). And it happened so randomly: I was scrounging away looking for a quick pasta I could make to take with me for lunch. I’ve made a couple of time since and it’s a great staple that’s also quite versatile.
How to make it:
- Cook 4-6 strips of bacon.
- Meanwhile, salt a pan of water and bring to a boil; cook pasta of choice (I used wholewheat spghatti) to just post al dente.
- When the bacon is finished, take it out, and in the same pan, season and then sautee the leeks in the bacon fat [you may have to remove some of the fat; the bacon here isn’t as fatty as in North America]. Sautee the leeks until they are your preferred ‘doneness.’
- When the noodles are finished, drain them (keep a bit of water so they don’t stick together) and transfer to a big bowl. Chop or tear the bacon and add it, along with your choice of oil or butter (I used EVOO).
- Add in the leeks and grated Parmesan. Season to taste. Viola!
Like any pasta this has easy (and possibly more delicious?) substitutions: pancetta for the bacon, and other types of cheese — aged Asiago or Grana Padano maybe?