Creamy Pasta with Leeks, Peas and Bacon

Creamy sauce with bacon and leek goes well with Fusilli pasta – this is a spiral form pasta. Creamy pasta with leek creates a juicy base of the dish, and fried bacon gives it a crispy touch. The cream sauce is very common in Italian cuisine, it is cooked with mushrooms, chicken breast, shrimp, and seafood.
How to cook pasta to make it tasty? It’s simple! Follow the cooking time indicated on the package, and be sure to save a little water from cooking pasta, in case you need to dilute the sauce a little.


Pasta with Leeks and Bacon

Ingredients (2 servings)

  • 160 g Pasta Fusilli
  • 250 g Leek
  • 100 g Green peas
  • 100 ml Whipping Cream
  • 100 g Smoked Bacon
  • Salt
  • White Pepper
  • Olive oil

INSTRUCTIONS

Heat a large pot of salted water for pasta.

Cut the leek’s root. Cut off green leaves, cut the leek in half, rinse thoroughly under cold water. Slice leeks in half rings.

Heat 3-4 tablespoons of olive oil in a wide frying pan over medium heat, add bacon. Fry the bacon until golden brown, remove from the frying pan. Add chopped leek, season with salt and pepper. Add a little hot water from cooking the pasta (about half a ladle). Simmer the leek over low heat for 10 minutes, adding water if necessary. Add the bacon into the pan, and add the cream. Continue to simmer over low heat, stirring and adding water if necessary.

Put the pasta in boiling water; cook strictly according to the time indicated on the package. Add the peas to the pot with pasta 5 minutes before the end of cooking.

Drain the pasta into a colander, saving a little water from cooking. Add the pasta with peas to the pan with sauce and add a little water from cooking the pasta, mix gently. Remove the pan from heat. Add salt and pepper to taste.

Creamy Pasta with Leeks and Bacon
    Creamy sauce with bacon and leek goes well with Fusilli pasta - this is spiral form pasta

    Creamy Pasta with Leeks and Bacon

    Servings: 2

Ingredients

  • 160 g Pasta Fusilli
  • 250 g Leek
  • 100 g Green peas
  • 100 ml Whipping Cream
  • 100 g Smoked Bacon
  • Salt
  • White Pepper
  • Olive oil

Instructions

  1. Heat a large pot of salted water for pasta. Cut the leek's root and green leaves, cut the leek in half, rinse thoroughly under cold water. Slice leeks in half rings. Heat 3-4 tbsp of olive oil in a frying pan, add bacon. Fry the bacon until golden brown, remove from the frying pan. Add chopped leek, season with salt and pepper. Add a little hot water from cooking the pasta. Simmer the leek over low heat for 10 minutes, adding water if necessary. Add the bacon into the pan, and add the cream. Continue to simmer over low heat, stirring and adding water if necessary.
  2. Put the pasta in boiling water; cook strictly according to the time indicated on the package. Add the peas to the pot with pasta 5 minutes before the end of cooking. Drain the pasta into a colander, saving a little water from cooking. Add the pasta with peas to the pan with sauce and add a little water from cooking the pasta, mix gently. Remove the pan from heat. Add salt and pepper to taste.
    creamy pasta, leek pasta?