Serves 6
Directions
- 1Cut the leeks, shallots, garlic, thyme and bacon
- 2Add the bacon to a large pan and cook until crispy
- 3Remove the bacon with a slotted spoon and set aside
- 4Add leeks and shallot to the bacon fat
- 5Add a pinch of salt and pepper and stir, cooking for 4-5 minutes or until softened
- 6Add thyme and garlic and stir for 30 seconds-1 minute or until fragrant
- 7Deglaze the pan with white wine and scrape up all of the brown bits in the pan
- 8Add the butter, Dijon mustard, heavy cream, Parmesan cheese, and another pinch of pepper
- 9Stir and let the sauce get nice and bubbly
- 10Add in half of the reserved bacon
- 11Boil the pasta water and heavily salt the water
- 12Cook the pasta until al dente
- 13Transfer the pasta directly to the sauce and add a splash of pasta water
- 14Vigorously stir until everything comes together and the sauce coats the pasta
- 15Sprinkle over some of the leftover bacon and Parmesan cheese to serve
Ingredients
- 1 lb orecchiette pasta
- salt
- pepper
- 8 slices bacon cut into lardons
- 2 large leeks thinly sliced
- 1 large shallot thinly sliced
- 5 cloves garlic minced
- 1 TBL fresh thyme leaves chopped
- 0.33 cup dry white wine
- 3 TBL butter
- 1 TBL Dijon mustard
- 0.5 cup heavy cream
- 1 cup grated Parmesan cheese
Equipment
knifecutting boardlarge saute panDutch ovenslotted spoonpasta potcolander
Tips
- Turn on heat to medium and cook bacon until crispy
- Heavily salt pasta water and cook the pasta until al dente
- Transfer the pasta directly to the sauce and add a splash of pasta water
- Stir vigorously until everything comes together and the sauce coats the pasta
- Sprinkle over some of the leftover bacon and Parmesan cheese to serve
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