Simple dinner recipe for slightly spicy Leek and Bacon Pasta – a great combination of flavours
6 bacon rashers chopped
375g spaghetti or tagliatelli
Two heaped tablespoons butter
2 small leeks thinly sliced (use the small ones and don’t substitute 1 large one, they are a lot more tender)
2 medium size red chilis seeded and finely sliced
1 teaspoon garlic crushed
4 to 6 spring onions chopped
1/2 cup parmesan cheese finely grated
Cook your pasta in a large pot of salted boiling water to al dente, drain leaving a little water in the pot and then return to the pot.
While that is going on, cook your bacon in a large pan until well cooked and crisped on the edges. Remove and drain on kitchen paper.
Melt the butter in the same pan, add the leeks and cook until tender for about 3 or 4 minutes. Add the chilis and garlic and cook for another 2 minutes or so stirring.
Now add the pasta and spring onions to the leek mixture, toss to combine all of the flavors and serve.
Done, what could be easier!
If you like your pastas a little spicy, leave all or some of the seeds in the chili.