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 

  1. Bring a large pot of water to the boil. 
  2. Make crumble:  fry bacon with 2 tbsp. of the butter until medium crisp.  
  3. Use a spatula to scrape all into a small bowl and stir in breadcrumbs, parmesan cheese & parsley.  Set aside.   
  4. Make sauce:  Preheat a large frying pan over medium-high heat. 
  5. 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.  
  6. Add remaining butter, leeks, garlic and thyme.  Cook until leeks are softened.  Add white wine.  Reduce.  
  7. Add cream, reduce heat to low and cook until thickened, 2-3 minutes. 
  8. Add 3 tbsp. kosher salt to boiling water and cook pasta until very al dente.  
  9. 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.   
  10. Serve in warmed bowls, topped with bacon crumble!   

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