Creamy Capellini with Leeks and Bacon

 Two exciting things in one month are almost more than I can bear.  First, I spotted this yummy sounding recipe from the current issue of Bon Appetit, second, I received a package in the mail from Melissa’s Produce that featured a new product that, to my way of thinking, is the greatest thing since sliced bread (and, really, isn’t bread infinitely easier to slice, than leeks?) - cleaned and sliced leeks all washed and packaged up ready for you to use, plus a recipe on the front to tell you just how to use them.  I’ll try the soup recipe this week, but it was dinner time, and I really wanted to try this very easy, very fast recipe for pasta with leeks and bacon.  I didn’t have Pappardelle (or Fettuccini for that matter - I’m more of a small noodle girl, myself), so used Capellini and was delighted with the outcome.  I cut the recipe in half (used only a quarter of a box of capellini), and it made two nice sized dinner portions.

Creamy Capellini with Leeks and Bacon

Adapted from a recipe in Bon Appetit

1 tablespoon olive oil
1/2 tablespoon unsalted butter
2 slices thick-cut bacon, cut into 1/2" pieces
I package Melissa’s Cleaned and Sliced Leeks
Kosher salt
1/2 cup heavy cream
1 teaspoon chopped fresh thyme
¼ package capellini pasta
1/3 cup finely grated Parmesan cheese, plus gratings for the top

Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/4 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.

Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

This post is linked to: 

On the Menu Monday

 Totally Tasty Tuesdays

Try a New Recipe Tuesday