Bacon and Leek Orecchiette

Serves 6
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Directions

  1. 1Cut the leeks, shallots, garlic, thyme and bacon
  2. 2Cut the leeks, shallots, garlic, thyme and bacon
  3. 3Cut the leeks, shallots, garlic, thyme and bacon
  4. 4Add the bacon to a large pan and cook until crispy
  5. 5Add the bacon to a large pan and cook until crispy
  6. 6Add the bacon to a large pan and cook until crispy
  7. 7Remove the bacon with a slotted spoon and set aside
  8. 8Remove the bacon with a slotted spoon and set aside
  9. 9Remove the bacon with a slotted spoon and set aside
  10. 10Add leeks and shallot to the bacon fat
  11. 11Add leeks and shallot to the bacon fat
  12. 12Add leeks and shallot to the bacon fat
  13. 13Add a pinch of salt and pepper and stir, cooking for 4-5 minutes or until softened
  14. 14Add a pinch of salt and pepper and stir, cooking for 4-5 minutes or until softened
  15. 15Add a pinch of salt and pepper and stir, cooking for 4-5 minutes or until softened
  16. 16Add thyme and garlic and stir for 30 seconds-1 minute or until fragrant
  17. 17Add thyme and garlic and stir for 30 seconds-1 minute or until fragrant
  18. 18Add thyme and garlic and stir for 30 seconds-1 minute or until fragrant
  19. 19Deglaze the pan with white wine and scrape up all of the brown bits in the pan
  20. 20Deglaze the pan with white wine and scrape up all of the brown bits in the pan
  21. 21Deglaze the pan with white wine and scrape up all of the brown bits in the pan
  22. 22Add the butter, Dijon mustard, heavy cream, Parmesan cheese, and another pinch of pepper
  23. 23Add the butter, Dijon mustard, heavy cream, Parmesan cheese, and another pinch of pepper
  24. 24Add the butter, Dijon mustard, heavy cream, Parmesan cheese, and another pinch of pepper
  25. 25Stir and let the sauce get nice and bubbly
  26. 26Stir and let the sauce get nice and bubbly
  27. 27Stir and let the sauce get nice and bubbly
  28. 28Add in half of the reserved bacon
  29. 29Add in half of the reserved bacon
  30. 30Add in half of the reserved bacon
  31. 31Boil the pasta water and heavily salt the water
  32. 32Boil the pasta water and heavily salt the water
  33. 33Boil the pasta water and heavily salt the water
  34. 34Cook the pasta until al dente
  35. 35Cook the pasta until al dente
  36. 36Cook the pasta until al dente
  37. 37Transfer the pasta directly to the sauce and add a splash of pasta water
  38. 38Transfer the pasta directly to the sauce and add a splash of pasta water
  39. 39Transfer the pasta directly to the sauce and add a splash of pasta water
  40. 40Vigorously stir until everything comes together and the sauce coats the pasta
  41. 41Vigorously stir until everything comes together and the sauce coats the pasta
  42. 42Vigorously stir until everything comes together and the sauce coats the pasta
  43. 43Sprinkle over some of the leftover bacon and Parmesan cheese to serve
  44. 44Sprinkle over some of the leftover bacon and Parmesan cheese to serve
  45. 45Sprinkle over some of the leftover bacon and Parmesan cheese to serve

Ingredients

  • 1 lb orecchiette pasta
  • 1 lb orecchiette pasta
  • 1 lb orecchiette pasta
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 8 slices bacon cut into lardons
  • 8 slices bacon cut into lardons
  • 8 slices bacon cut into lardons
  • 2 large leeks thinly sliced
  • 2 large leeks thinly sliced
  • 2 large leeks thinly sliced
  • 1 large shallot thinly sliced
  • 1 large shallot thinly sliced
  • 1 large shallot thinly sliced
  • 5 cloves garlic minced
  • 5 cloves garlic minced
  • 5 cloves garlic minced
  • 1 TBL fresh thyme leaves chopped
  • 1 TBL fresh thyme leaves chopped
  • 1 TBL fresh thyme leaves chopped
  • 0.33 cup dry white wine
  • 0.33 cup dry white wine
  • 0.33 cup dry white wine
  • 3 TBL butter
  • 3 TBL butter
  • 3 TBL butter
  • 1 TBL Dijon mustard
  • 1 TBL Dijon mustard
  • 1 TBL Dijon mustard
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup grated Parmesan cheese
  • 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