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daisi - April 13, 2011

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daisi - April 13, 2011

Leek, Bacon & Goat Cheese Pasta

daisi - April 13, 2011
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When I saw the recipe for leek, BACON, and goat cheese pizza on one of my favorite blogs (add it to your reader right now) I knew I just had to try it immediately. Unfortunately, there were two obstacles in my way: 1) we had eaten pizza for dinner the past few evenings and 2) my pizza dough was LONG past its prime. As I had already purchased the ingredients and would hate for them to go to waste, I decided to turn it into a pasta dish. The roomie cannot resist a thick, creamy pasta dish. Who am I kidding, neither can I.


Leek, Bacon & Goat Cheese Pizza Pasta Ingredients:

1 lb. pasta – your choice, I used fettuccine
3 leeks, white and light green parts only
1 tablespoon butter (only if  you’re extra unhealthy like me)
1/4 cup white wine
4-6 pieces bacon (omit for a nice vegetarian pasta)
3/4 cup cream
4 ounces fresh goat cheese
olive oil
salt to taste

I decided to follow the recipe for the pizza topping and add a little bit more cream to make it more of a pasta sauce. But first, to the leeks. In my days of watching good ol’ Rachael Ray, I learned that leeks are a very sandy veggie by nature as they grow up through soil/sand/you don’t want to know. So, in order to ensure there is no sand in your pasta, you must cut them lengthwise and then submerge them in water in your sink and swirl them around a bit to make sure all the sandy pieces are gone before you cook them.

So, once you’ve submerged and swirled the leeks, chop them into small pieces. (I was extra paranoid about the sand, so I soaked the chopped leeks in water too.)


Chop the bacon into similar size pieces and cook over medium until crispy in a large skillet.
Remove bacon to a paper towel and set aside.

Start cooking your pasta if you’re using a dry variety – if fresh, wait until the very end.

In the bacon grease, add the leeks and cook over medium heat until they soften (about 6-7 minutes). Also, if you want to be extra fat-like, add that tablespoon of butter during this time. Delicious!

Now, add the wine and cook until absorbed.

Next, add the cream, and cook until it’s partially absorbed.

Stir in the goat cheese and stir until melted through.

Then the bacon and salt to taste. Remove from heat.

Add the cooked fettuccine (or whatever pasta you’re using) to the creamed leek mixture and stir to coat the noodles.
 

Serve with your favorite side salad and/or bread.

Leek, Bacon & Goat Cheese Pasta

Ingredients

  • 1 lb. pasta - your choice, I used fettuccine
  • 3 leeks, white and light green parts only
  • 1 tablespoon butter
  • 1/4 cup white wine
  • 4-6 pieces bacon
  • 3/4 cup cream
  • 4 ounces fresh goat cheese
  • olive oil
  • salt to taste

Instructions

  1. Slice the leeks and soak them in water.
  2. Chop the bacon into similar size pieces and cook over medium until crispy in a large skillet.
  3. Remove bacon to a paper towel and set aside.
  4. Start cooking your pasta if you’re using a dry variety - if fresh, wait until the very end.
  5. In the bacon grease, add the leeks and cook over medium heat until they soften (about 6-7 minutes). Add the tablespoon of butter during this time.
  6. Add the wine and cook until absorbed.
  7. Add the cream, and cook until it’s partially absorbed.
  8. Stir in the goat cheese and stir until melted through.
  9. Add the bacon and salt to taste. Remove from heat.
  10. Add the cooked fettuccine (or whatever pasta you’re using) to the creamed leek mixture and stir to coat the noodles.
http://shesthebross.com/2011/04/leek-bacon-goat-cheese-pasta/

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