This speedy pasta dish, courtesy of Bord Bia, makes the perfect midweek meal. The leeks add a slightly sweet flavour and pair really well with the bacon.
Serves four.
Time: 20 minutes.
Ingredients
200g smoked bacon, chopped
300g tagliatelle
1 tablesp rapeseed or olive oil
2 leeks, cut in half horizontially, then cut in half lengthways, washed and cut in thin strips
2 garlic cloves, peeled and chopped
200ml cream
Freshly ground black pepper
Handful of basil leaves, roughly torn
Method
To cook the pasta: In a large saucepan of boiling salted water, cook the pasta as per packet instructions. Drain through a colander or sieve, reserving a couple of tablespoons of the cooking water. Return the pasta to the saucepan.
To make the sauce: Heat the oil in a large frying pan. Add the bacon and cook for a couple of minutes until crispy. Add the leeks and cook for another three to four minutes until the leeks soften. Then add the garlic and cook for another minute. Add the cream and bring to a simmer. Allow the cream to reduce slightly. Taste and season.
Add the sauce to the tagliatelle and stir well. Add the reserved cooking water if you would like a thinner sauce.
To serve: Divide among four serving bowls and sprinkle over the basil leaves. Serve with a green salad.
