Monday, April 22, 2013


Napkin Top

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
300 grams 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

To serve
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


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