Creamy fettucine with leeks and bacon

My middle son and I have continued our monthly new recipe explorations, despite my not being more consistent about sharing our exploits with you all.  Last month we stepped away from Bon Appetit because everything was so damn holiday-centric and attempted Pappardelle with Wild Boar Ragu, a recipe we found in Cucina Italiana.  Of course, in my typical half-assed fashion, there were some modifications…apparently pappardelle is not available in Price Chopper, so I substituted fettucine.  There was also a snafu with the wild boar, or cianghiale, as I like to call it, and we had to go with ground pork in its place – whatever.  I’m cooking for teenagers and a grade-schooler.  Picky and well-traveled they may be, incredibly discerning?  Not so much.  I didn’t take any photos of that meal, although it was tasty, because it wasn’t very visually appealing, in my opinion.  I would make it again, but would be tempted to add some color with maybe a bit of tomato or carrot or something.

Last night’s dinner was this keeper from Bon Appetit.  Again, I’d be inclined to add more vegetables, although the leeks were splendid.  Maybe asparagus or sweet baby peas?  Generally, though, this was an easy recipe, rich and creamy with the lovely sweetness of essentially carmelized leeks.  And bacon – don’t forget the bacon!  Skip the calorie count and console yourself with the knowledge that it’s damn cold out and winter is the time for a bit of pasta indulgence.  Winner!

Butter, olive oil and bacon...a close second holy trinity.

Butter, olive oil and bacon…a close second holy trinity.

Leeks releasing flavor and fragrance.

Leeks releasing flavor and fragrance.

The finished item - yum!

The finished item – yum!

 

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Filed under Boys, Cooking, Dinner, Eating, favorites, Food, ideas, Recipes, Recommendations

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