Thursday, August 4, 2011

Bacon and Leek Pasta

 I'm not sure why it took me so long to make this dish. There are lots of ingredients that are difficult to find in Japan. But thick cut bacon and leeks are not. In fact, they're plentiful and of the highest quality. If you watch people leaving any grocery store in Japan, you'll notice a slender green stick poking out the top of everyone's bags. They're leeks and Japanese food relies heavily on it. Back home, I always stayed away from leeks because they were such a pain to clean. But in Japan, they're already cleaned for you so you can just rinse quickly and cook away. It's great!

You can use regular bacon or pancetta if you're fancy. I used thick cut bacon because you can find it easily in Japan. I cut back on the amount of cream on this particular evening because I was feeling healthy, but if you want to have a super rich sauce, go crazy on that cream and butter.

Bacon and Leek Pasta

2 Leeks, just the white and light parts
2 slices of thick cut bacon or 8 slices of regular bacon
2 TB butter
1/4 cup of white wine or chicken broth
1/4 cup of heavy cream
Your pasta of choice - enough for 4 people
salt and pepper

1. Slice the leeks and bacon
2. Cook the bacon until brown on medium high heat.
3. Lower the heat to medium and add the leeks and butter. Sautee until translucent and soft.
4. Turn the heat back up to medium high. Deglaze the pan with white wine or broth.
5. Turn the heat back down low and add the heavy cream. Stir and cook for 2-4 minutes.
6. Add cooked pasta and pepper generously.

Top with parmesen cheese and eat! Great for leftover lunch.

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