Creamy Leek and Bacon Fettuccine
Gluten free pasta tossed in a creamy leek and bacon sauce.
Servings 4 Servings
Ingredients
Ingredients:
- 5 slices thick cut bacon diced into 1 inch pieces
- 2 9oz packages Cappello's Fettuccine
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 whole leek diced and rinsed
- 3 gloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup freshly grated parmesan cheese room temperature
- salt and pepper
Instructions
- Cook bacon over medium heat until cooked through. Transfer to a paper towel lined plate.
- Bring a large pot of water to boil and cook pasta according to package directions. Reserve 1/4 cup of pasta water. Drain and run under cool water to stop the cooking.
- Heat butter and olive oil in a large skillet over medium heat until butter melts. Cook leeks until they begin to soften, about 5 minutes. Add in garlic, cook just until fragrant, about 30 seconds. Stir in cream and parmesan cheese. Add in bacon and pasta. Toss to coat. If sauce is too thick add reserved pasta water. Allow to set for 5 minutes. Season to taste with salt and pepper. Serve hot.
Notes
Enjoy!