Ingredients: |
Ingredients: 1 tablespoon plus 1 tsp. kosher salt, divided
4 thick-cut bacon slices
2 medium leeks, chopped (about 6 oz.)
1 1/2 cups frozen green peas, thawed
2 garlic cloves, finely sliced
1 1/2 cups heavy cream
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
12 ounces uncooked fettuccine
2 ounces Parmesan cheese, finely grated (about 1⁄4 cup)
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Directions: |
Directions:Step 1 While water is coming to a boil, cook bacon in a large deep skillet over medium until crisp,turning occasionally, about 8 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Set bacon aside.
Step 2 Place skillet over medium-high. Add leeks to hot drippings, and cook until wilted and beginning to brown, about 3 minutes. Add peas and garlic, and cook, stirring often, until garlic just begins to brown. Transfer mixture to a medium bowl with a slotted spoon. Reduce heat to medium; add cream to skillet, and bring to a simmer. Cook, stirring often, until slightly reduced, about 5 minutes. Add pepper, nutmeg, and remaining 1 teaspoon salt; stir to combine.
Step 3 Add pasta to boiling salted water, and cook according to package directions; drain well, reserving 1 cup cooking water.
Step 4 Finely chop bacon. Toss fettuccine with leek-and-cream sauce mixture over low until heated through. Add reserved 1 cup cup cooking water.
Step 5 Finely chop bacon. Toss fettuccine with leek-and-cream sauce mixture over low until heated through. Add reserved 1 cup cooking water, 2 tablespoons at a time,to reach desired consistency. Divide mixture among 4 bowls; top evenly with bacon and Parmesan |
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