2/3 lb (300 g) bacon slices, each about 1/4 inch (0.5 cm) thick
1/3 cup (15 g) curly parsley, finely chopped
1/3 cup (43 g) roasted pine nuts or crushed roasted almonds
1 large whole leek, diced (4 cups)
1/4 cup (60 g) butter
2 garlic cloves, chopped
3/4 lb (340 g) bucatini or linguini
4 oz (115 g) cheddar cheese, grated
In a large non-stick skillet over medium-high heat, brown the bacon slices on both sides until crispy. Set aside on a paper towel. Discard the cooking fat and clean the skillet. Cut the bacon into pieces. Transfer to a bowl, combine with the parsley and pine nuts. Set aside.
In the same skillet over medium heat, cook the leek in the butter for about 8 minutes or until tender. Add the garlic and continue cooking for 2 minutes. Keep warm.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of the pasta water. Drain the pasta.
Return the hot pasta to the pot. Add the leek and cheese. Mix thoroughly. Add a bit of the reserved cooking water if the mixture is too thick. Place the pasta in four serving bowls and generously sprinkle with the bacon, parsley and pine nut mixture.
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