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.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.