Pasta with Bacon and Leeks
Preparation and cooking time: 20 minutes
This is my answer to the much more decadent Fettuccine Alfredo and a variation on Spaghetti Carbonara. Leeks are best in this, as they are mild, but you could substitute 2 onions, just sauté them until very tender and starting to brown.
Ingredients:
- 4 medium leeks, 1 1/2" diameter (3.5cm), 320gr, 11.3oz
- 4 strips streaky bacon, 31.6gr, 1.13oz cooked weight
- 2 tbs olive oil, 27gr, .96oz
- 3 eggs, 195gr, 6.9oz
- 1/3 cup Greek yogurt, sour cream, 100gr, 3.5oz yogurt
- 3/4 cup freshly grated Parmesan plus a bit extra for sprinkling at table, 75gr, 2.6oz
- tagliatelle or spaghetti, 100gr, 3.5oz
Instructions:
- Cook pasta according to package directions.
- Sauce: Clean leeks and slice 1/4" (.75cm) thick.
- Sauté bacon in a large nonstick skillet until crisp. Remove and set aside.
- Pour off most of the bacon fat. Add olive oil to skillet and scrape up any brown bits from the bacon.
- Add leeks and sauté until very tender, about 10 minutes.
- Crumble bacon and return to pan.
- Whisk eggs, yogurt and 1/4 cup Parmesan cheese.
- To finish: Drain pasta and quickly add to leeks. Using tongs or 2 large forks, toss lightly to combine.
- Pour egg mixture over pasta and cook, stirring/tossing constantly, 1 - 2 minutes, until eggs are very, very lightly cooked (they'll finish from the heat of the pasta - if you cook too long the sauce will be crumbly rather than creamy).
- Immediately pour into a large serving bowl, sprinkle with remaining Parmesan and serve.
Note: I used whole wheat pasta.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
