I have experimented with making creamy pasta before and have used different sorts of ingredients. My favourite ingredient to use with cream is leek and with it being in season at the moment, it tastes so sweet and delicious. Previously I have also used red onions, shallots and chives (all from the onion family) but leek seems to suit this dish the best because of its subtle and sweet flavour. Cream and bacon are the two main ingredients that bind this dish together and in terms of seasoning, I like to use a little bit of dried vegetable stock (although the bacon gives it more than enough salt and flavour).
This dish is really simple and easy to make that it will take you moments to prepare and even less to cook. As long as you have the few simple ingredients, this meal is guaranteed to be a hit. Kids love creamy food (look at the delight they get from macaroni and cheese) but this dish also has bacon and that little bit of onion (leek) that will take their taste buds to the next level.
By all means experiment with this dish and figure out what works for you; you may want to make your flavours a lot more subtle, or you may want to make bacon the star. It depends on what your family likes and how they like their food prepared. Most kids love creamy food, so no matter what, this dish will be a winner.
5 rashes of bacon
2 small leeks, sliced finely
400ml of thicken cream
1 clove of garlic
Extra virgin olive oil
1 teaspoon of dried vegetable stock
Pepper to taste
Multi-coloured pasta (for that extra but of excitement)
Prepare your leek, garlic, extra virgin olive oil and bacon.
Fry up garlic on the oil.
Finely slice the leek.
Add the leek to the garlic.
Finely dice the bacon.
Add the bacon to the garlic and leek and fry up until the bacon is cooked.
Add dried vegetable stock, a little bit of pepper and cream.
Cook for 10 minutes on low heat.
Boil the multi-coloured pasta and drain when cooked.