Creamy Bacon, Leek and Mushroom Fettuccine with Thyme
Featuring new leeks, wild mushrooms and fresh garden thyme, this Creamy Bacon, Leek and Mushroom Fettuccine is simple, seasonal comfort food.
Course Main Dishes
Cuisine Italian
Essential Ingredient Mushrooms
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 939kcal
Ingredients
8stripsthick cut baconchopped into 1/2-inch pieces
1mediumleekwhite and light green part only
8ozmushroomsassorted such as shiitake, porcini, cremini etc
1teaspoonfresh thyme
1/4cupwhite wine
2/3cupwhole cream
1/2teaspoonfreshly ground black pepper
1/2teaspoon fine sea salt
454 gBarilla fettuccine
3/4cuphot pasta water
1/4cupfreshly grated Parmesan cheese
Instructions
Bring a large pot of salted water to boil for the pasta. Warm 4 pasta bowls in the oven. Open a bottle of white wine, measure out 1/4 cup for the recipe and chill the remainder for dinner.
In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes. Use this time to do a quick chop of the mushrooms.
Remove bacon bits with a slotted spoon and drain on a paper towel. Drain off the excess bacon grease into a small jar, keep enough to coat the bottom of the pan.
Tip the chopped leeks into the pan, and salute over medium heat for about 5 minutes. Remove from pan and reserve with the bacon.
Add a teaspoon of bacon grease to the pan and swirl to coat. Tumble in all of the mushrooms and sauté quickly over medium high heat, abut 3-4 minutes. Add the thyme.
Reduce the heat to medium and pour in the wine. Scrape all the bits off the bottom of the pan. Pour in the cream, as well as the salt and pepper. Bring to a simmer, then add the leek and bacon. Turn off the heat but keep the sauce warm.
Boil the fettuccine according to package directions. Before straining, reserve 3/4 cup hot pasta water. Drain the pasta and then carefully tip into the skillet of sauce. Stir gently to coat, adding the pasta water a little at a time to help coat the pasta. You may not need all of it.
Divide the fettuccine between the four pasta bowls. Top with Parmesan cheese and a little additional cracked black pepper. Serve immediately.