Friday, June 17, 2011


serves two

1 leek
4 strips of bacon
2/3 tablespoons creme fraiche
big handful of peas (frozen are fine)
5-6 tagliatelle nests

Chop and wash the leeks and saute gently in a pan with olive oil and a little butter. Turn the heat right down and cook, covered, very gently for 25 minutes, stirring every few minutes. You should only be able to hear the whisper of a sizzle. After 10-15 minutes slice the bacon width-ways into thin strips and add to leek pan, don’t put the lid back on, do turn the heat up a bit. After 20 minutes, cook the pasta in boiling water for 5 or so minutes. Put peas in pasta pan for last 2 minutes. Drain pasta & peas and mix all ingredients in pan, dolloping in creme fraiche. Serve with a crisp side salad.

bacon recipe courtesy of: Urban Foodie, London, UK, January 13, 2009

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