FETTUCCINE WITH GOAT CHEESE, LEEKS AND BACON

By á-27074

Ingredients

• 8 slices of bacon roughly chopped
• 2 medium leeks
• 1/2 cup (4 ounces) goat cheese (chevre)
• 2 teaspoons chopped fresh thyme
• 1 pound fettuccine
• grated Parmesan and fresh parsley for finishing

Preparation

Step 1

Cook the pasta then drain reserving some of the pasta water. Add the pasta to a large bowl.


In a large saute pan cook the bacon until crisp. Slice the white part of the leeks and add to the bacon. Cook until leeks are tender, about 5-7 minutes. Remove from the heat then stir in the thyme and goat cheese.

Combine the bacon and goat cheese mixture with the pasta. Add pasta water as needed to make a creamy sauce. Finish with grated Parmesan and chopped parsley. Serve hot.