Today, spaghetti with leeks and bacon, a creamy and tasty main course. Do you like the idea? This recipe was born by looking at what was in my fridge, and the final result was so pleasing that I’ve already been asked to make it again. The preparation is very simple and quick, and the ingredients are truly ordinary; so all that’s left is to try them out. If, like me, you love this pasta format, I’ll leave you the link below to other recipes that might be to your liking:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 392.15 (Kcal)
- Carbohydrates 36.05 (g) of which sugars 2.85 (g)
- Proteins 19.64 (g)
- Fat 18.57 (g) of which saturated 3.45 (g)of which unsaturated 5.91 (g)
- Fibers 2.46 (g)
- Sodium 892.63 (mg)
Indicative values for a portion of 295 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti with Leeks and Bacon
- 13.4 oz spaghetti
- 1 leaf sage
- 1 sprig rosemary
- 4.2 oz leeks (net of discards)
- 3.5 oz smoked bacon
- 0.85 cup vegetable broth
- 3.5 oz robiola cheese
- 1 tablespoon extra virgin olive oil
- salt
- black pepper
Tools
- Mezzaluna
- 1 Pan with lid
- 1 Pot
Preparation of Spaghetti with Leeks and Bacon
Wash the sage and rosemary needles, dry them, and finely chop them with a mezzaluna.
Clean the leek by removing the darker green part and the roots, and finely chop it.
In a large pan, heat a tablespoon of oil and sauté the aromatic mince along with the diced smoked bacon for a couple of minutes.
Then add the leeks and 0.42 cups of hot broth, lower the heat, cover, and cook for 10 minutes, adding more broth if the sauce dries too much, and stirring occasionally. If you don’t feel like preparing vegetable broth, you can use bouillon broth or pasta cooking water.
Finally, add the robiola cheese, mix carefully, diluting the sauce with the remaining broth, and cook for another 2 minutes. Flavor with freshly ground black pepper and adjust salt only if necessary (I didn’t add any, but it depends a lot on personal taste).
Meanwhile, boil the spaghetti in plenty of salted boiling water, drain them al dente, and transfer them directly to the pan with the sauce. Mix to combine the ingredients and allow the flavors to meld on the heat for a minute.
Distribute the spaghetti with leeks and bacon onto individual plates, sprinkle them with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola
