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Bacon and Leek Creamy Pasta

by Spiceup (follow)
Dinner (157)      Lunch (140)      Family (72)      Pasta (23)      Creamy (6)      Carbonara (1)     
A fulfilling and deliciously yummy pasta dish to indulge your senses.

There are many variations of the creamy pasta; carbonara requires egg yolks and lots of cream and butter, but this dish just requires fresh seasonal ingredients with some fresh cream and bacon.

It is so quick and easy to make that your kids will want this more than once a week. It also keeps in the fridge for up to 3 days and can be frozen for later.

I like to use leek instead of onion as it is sweeter and less harsh, it also adds colour and a subtle flavour to the sauce. I also use sweet peas which adds green vibrancy and sugary sweetness to the dish.

Serve this dish up with some crusty garlic bread to soak up the creamy flavours ad a fresh summer salad to break down the cream, and you will be utterly pleased with the result.

This is a great dish to serve up at a dinner party, or a family dinner; it is unlikely to disappoint your guests.

Although this is not the most healthiest of dishes because of the cream, you can substitute the richness with low fat cream. The taste comes from the fresh ingredients and the bacon, so you can use any thickener for the sauce as it won't matter at all.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 5 servings

2 leeks
3 cloves of garlic
400ml of cream
400g bacon
Extra virgin olive oil
1 tablespoon of dried vegetable stock
300g of sweet peas


Slice the leek and the garlic.

Slice up the bacon into thin slices or squares.

Fry up leek and garlic on extra virgin olive oil until soft.

Add the stock and bacon and fry up until the bacon is tender and soft.

Add the cream and stir through until bacon is cooked. Leave on low for a few minutes until the sauce mixes with the flavour of the bacon and leek.

Add the peas and stir through until the peas are cooked.

Cook the pasta.

Stir the sauce through the pasta and add parmesan cheese.

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