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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.