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:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!