Lately at lunchtime we've been watching tivoed episodes of Gordon Ramsay's The "f" Word (I so prefer this to any of the other shows he does. He's much less over the top screamy.) Last week he was teaching two Olympic runners how to make quick pasta dishes. They all looked good but we were especially drawn to one featuring pancetta, leeks & mushrooms. The next morning I had this email in my inbox.
This is Matt's way of helping me remember things or give suggestions for the weekly menu. Anyway, this dish was a total winner. Super simple so perfect for a busy night & really full of flavor. Adding the creme fraiche at the end makes for a nice creamy sauce with a slight tang.
We substituted bacon for the pancetta because we had some in the fridge. I don't think it made a big difference & well you know how much we like bacon...
Pasta with Bacon, Leeks & Mushrooms
6-oz medium pasta shells
1 T olive oil
2 slices bacon, roughly chopped
2 leeks, white & light green sections sliced thin
1 1/2 c mushrooms, trimmed & sliced
salt & pepper
2 T creme fraiche
handful fresh flat leaf parsley, chopped
Put the pasta in to cook according to directions.
Meanwhile, heat the olive oil over medium-high heat in a skillet. Add the bacon & cook for about 2 - 3 minutes. Add the leeks & mushrooms and season with salt & pepper. Cook for 6 - 8 minutes, stirring occasionally.
Drain the pasta once it is cooked & add to the skillet. Stir in the creme fraiche. Divide into two bowls. Sprinkle with parsley & parmesan.