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
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.
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