BACON, LEEK AND PEAS WITH FETTUCCINE - with Dish magazine
Try this simple but flavoursome pasta classic, Bacon, Leek and Peas with
Fettucine, from the latest issue – it is sure to hit the spot on cooler
autumn evenings. Serve with a glass of chardonnay for a perfect match –
chardonnay and leeks make a great partnership. Enjoy!
Bacon, Leek and Peas with Fettuccine
1 tablespoon olive oil
200 grams thick cut bacon, cut into thin strips
knob of butter
1 onion, thinly sliced
1 leek, thinly sliced
2 cloves garlic, crushed
1 teaspoon dried tarragon
½ cup white wine
1 cup frozen peas
½ cup cream
½ cup freshly grated Parmesan
2 tablespoons chopped flat-leaf parsley
Parmesan for shaving
Cook the fettuccine in a large saucepan of boiling well salted
water until al dente.
Drain the pasta, reserving ⅓ cup of the cooking water. Tip the
pasta back into the saucepan and toss with a little olive oil.
Sauce: Heat the oil in a large sauté pan and cook the bacon until
lightly golden. Remove with a slotted spoon and drain on kitchen
towels, leaving the bacon fat in the pan.
Add the butter, onion, leek, garlic and tarragon and season. Cover
and cook until the vegetables are tender, stirring occasionally.
Add the wine and peas and simmer for 2 minutes.
Add the cream, Parmesan, parsley, bacon and the reserved cooking
water, season and cook for 1-2 minutes.
To serve: Divide between serving bowls and top with extra Parmesan
and a grind of black pepper.
Serves 4 More