CHEESY LEEK & BACON PASTA
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
- Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
- Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium
PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
LEEK, POTATO & BACON BAKE
This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish
Provided by Jane Hornby
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
- Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium
MACARONI CHEESE WITH LEEKS
A lovely dish with leeks and garlic. A big hit with the whole family...hence low/no salt. Adults can always add it as needed.
Provided by annamc
Time 40m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/fan 180C. Cook the macaroni.
- Heat the oil in a pan and add the garlic and leeks and allow to soften.
- Melt the butter in a pan.Stir in the flour gradually.
- Add the milk gradually, stirring to avoid lumps.Add the mustard.
- Add the cheese and stir the mixture until it has melted into the sauce.
- Stir the leeks into the sauce. Add the cooked pasta.
- Put the mixture into an oven proof dish, top with cheese and bake for 20mins.
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BACON LEEK PASTA - JO COOKS
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4.4/5 (19)Total Time 30 minsCategory Dinner, Lunch, Main CourseCalories 684 per serving
- Cook the pasta: According to package instructions. Reserve a cup of pasta water. Drain and set aside.
- Cook the bacon: Cook the bacon in a large skillet over medium-high heat until it's cooked to your preference. Remove the bacon from the skillet and transfer to a paper towel-line plate to soak up the fat. Reserve 1 tbsp of the bacon fat in the skillet and discard the rest.
- Make the sauce: Reduce the heat to medium and add the leaks to the skillet. Season with salt and 1/4 tsp pepper and stir occasionally until they soften; about 3 minutes. Pour in the heavy cream and cook down for about 2 minutes or until slightly thickened.
- Finish the dish: Add the cooked pasta, Parmesan cheese, bacon, 1/2 cup of the pasta water, and remaining pepper to the skillet. Toss everything until the pasta is well coated. If the pasta starts getting too dry, keep in mind it will soak up that sauce as it start to cool a bit, add the remaining 1/2 cup of pasta water, or as much as needed.
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