Bacon, English Pea, Mushroom Fettuccine
Join me for my first Spaghetti Wednesday! We are at the beach with my family, and I am going to make a hearty lunch to fuel them for their all day adventures. I am using beautiful leeks and snap peas from the farmers market and infusing cream with bay leaves we foraged from the yard. This is a family fave recipe, that can be easily tweaked to what you have on hand.
Ingredients
3 small leeks (about 4 cups, chopped)
1 cup heavy whipping cream
8 fresh (or 4 dried) bay leaves
6 slices hickory smoked bacon, chopped
1 pound fresh fettuccine
1 teaspoon olive oil
8 ounces (about 3 cups whole) cremini mushrooms, thinly sliced
¼ cup Parmigiano-Reggiano cheese, finely grated
Salt & Pepper, to taste
½ cup shelled snap peas
1 tablespoon fresh parsley, finely chopped
Preparation
1. Cut the root ends and hard green tops off the leeks. Slice the leeks by length, and then cut into ½ inch pieces. Place the leeks into a bowl and cover with cold water. Let soak for 10 minutes, stir occasionally with hands, to dislodge any dirt. Continue to rinse and drain, until clean. Place on a towel to drain any extra water.
2. Break and crush the bay leaves with hands. In a small saucepan over medium heat, warm the whipping cream and bay leaves, until bubbling, about 3 minutes. Set aside.
3. In a large skillet over medium heat, cook the bacon, stirring occasionally, to avoid sticking. Once cooked and crisp, remove the bacon with a slotted spoon, place on a towel to drain.
4. Bring 4 quarts of salted water to a boil in a large pot. Once boiling, add the fettuccine and cook for 4-5 minutes, until the pasta floats. Drain the pasta and add 1 teaspoon of olive oil to avoid sticking.
5. While the water is boiling, add the leeks to the skillet the bacon cooked in, sauté over medium heat for 5-7 minutes, until soft. Add the mushrooms, and sauté to remove moisture about 5-7 minutes, until soft.
6. Pull out the bay leaves from the cream. Turn the heat to low and add the bacon and infused cream. Heat the mixture for 2 minutes, stirring constantly until combined. Add the pasta and the cheese, mix until pasta is evenly coated. Add salt and pepper to taste. Plate and garnish with snap peas and parsley.
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