Creamy Leek & Mushroom Pasta with Bacon Crumble
Serves 2 Generously
4 slices bacon, chopped
4 tbsp. butter, divided
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
4-5 sprigs parsley, finely chopped
½ lb mushrooms (cremini ), thinly sliced
1 large leek, white part only, thinly sliced
1 large clove garlic, thinly sliced
5-6 sprigs thyme, finely chopped
¼ cup white wine
1 cup 35% cream
300g of pasta (short shape like farfalle, penne, rigatoni)
3 tbsp. kosher salt
oil, as needed
- Bring a large pot of water to the boil.
- Make crumble: fry bacon with 2 tbsp. of the butter until medium crisp.
- Use a spatula to scrape all into a small bowl and stir in breadcrumbs, parmesan cheese & parsley. Set aside.
- Make sauce: Preheat a large frying pan over medium-high heat.
- Add a little oil to frying pan, followed by mushrooms. Season with salt, allow to cook, undisturbed for 1 minute. Add a splash of water and continue to cook, undisturbed for 4-5 minutes.
- Add remaining butter, leeks, garlic and thyme. Cook until leeks are softened. Add white wine. Reduce.
- Add cream, reduce heat to low and cook until thickened, 2-3 minutes.
- Add 3 tbsp. kosher salt to boiling water and cook pasta until very al dente.
- Using a fine mesh strainer, pull pasta straight from water to your pan with the sauce. Add in about 1/2 cup pasta cooking liquid, bring back up to medium heat and simmer until all is combined.
- Serve in warmed bowls, topped with bacon crumble!
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