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
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
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
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.
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.
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3 comments:
Peas and nutmeg are ingredients I put on my "fett"! I had a nice breakfast, but it's not even 11am and this is making my stomach growl.
Oh yes...this looks delish.
You had me at mushrooms!
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