Olla-Podrida: Fettuccine with Leeks, Mushrooms, and Bacon

I love a dinner that can be on the table in 30-40 minutes. You know, one that you can put together and serve during a couple of innings of baseball (watching not playing). This recipe is one of those. Based upon one that I found on epicurious.com that employs the use of pappardelle, I grabbed the fettuccine that I had on hand, and seriously improved upon their recipe by adding mushrooms, peas, and a pinch of freshly grated nutmeg. A bowl of this and cool glass of Pinot Grigio, and dinner is served.

Fettuccine with Leeks, Mushrooms, and Bacon

Adapted from a recipe on epicurious.com

1 tablespoon olive oil
1 tablespoon unsalted butter
2 slices thick-cut bacon, cut into 1/2-inch pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise

5 crimini mushrooms, quartered

½ cup frozen peas, thawed
Kosher salt

Freshly ground black pepper
3/4 cup heavy cream
1 teaspoon chopped fresh thyme
1/2 pound fettuccine
1/2 cup finely grated Parmesan

Few gratings fresh nutmeg, just a few, I mean it. If you don’t have fresh nutmeg, forget it.

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 mushrooms; season with salt and pepper. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 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. Stir in peas.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

Add pasta, Parmesan, nutmeg, and ½ -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.