16 February 2016

Creamy Leek & Bacon Spaghetti


I am most definitely a person who's just a little bit partial to a good ole pasta dish every once in a while! This spaghetti is really quick and simple to make and tastes sooo good - mmmmm. I made enough for four people (plus a little extra for second helpings obvs).

Get your hands on:

300g dried spaghetti
2 leeks - sliced
4 smoked bacon rashers - diced
1 large onion - slices
2 garlic cloves - peeled & chopped
200ml chicken stock
100ml double cream
sea salt
black pepper
1 tsp olive oil
oregano/ chilli to season
salad leaves
4 tomatoes

Lets get going:

Bring a pan of water to the boil before adding your spaghetti and a pinch of salt. This just needs cooking according to the packet instructions (it usually takes around 10-12 minutes), you can always taste it to make sure it's not over/under-done. Whilst the pasta is cooking you can make the sauce. First add the olive oil to a saucepan along with the leek, onion and bacon and fry for about 6 minutes. You can then add the garlic and fry for a minute more before adding in the stock, oregano and chilli (it's up to you how spicy you want to make it - I'm a wimp so I add the winiest amount ever!).

Allow the sauce to simmer until it starts to thicken before adding the cream and seasoning to taste. By now the pasta should definitely be ready and can be drained before being added to the sauce. Give it a good stir so that the sauce is evenly distributed - you're now ready to dish up and serve alongside a simple salad. Enjoy!
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