Bacon, Leek and Peas with Fettuccine
Photography by Manja Wachsmuth.
A packet of frozen peas is always in my freezer and when combined with bacon and leeks make a very quick, delicious pasta dinner.
Serves: 4
INGREDIENTS
300 grams fettuccine
Sauce
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.