5 to 6 slices lean, thick-cut good quality bacon, slice across into 1/2 inch thick slices
3 medium leeks, trimmed, halves lengthwise and sliced 1/2-inch thick
3 to 4 cloves garlic, thinly sliced
1 round tbsp tomato paste
1/2 cup dry white wine
1 pint cherry tomatoes
1 5.4 oz package Boursin cheese or 1/2 cup creme fraiche combined with 3 tbsp minced mixed herbs
grated Parmiganio-Reggiano grated
Bring a large pot of water to a boil for the pasta. Once at a full rolling boil, salt water and cook pasta to al dente.
Meanwhile, heat 1 tbsp EVOO, 1 turn of the pan, over medium-high heat. Add bacon and brown to crisp. Remove from the pan and reserve. Add leeks and garlic, and season with pepper. Stir a few minutes to soften then add tomato paste and stir a minute more; add wine and reduce by half. Add tomatoes and put a lid on the pot. Let the tomatoes burst, about 8 - 10 minutes. Stir in the cheese, reduce heat to low.
Reserve about 1/2 cup starchy cooking liquid just before draining pasta, then drain and add pasta to sauce. Add bacon back in and toss, using strachy water to combine. Adjust the seasoning of pasta to taste, serve in shallow bowls topped with Parmesan cheese and garnished with tomatoes.
0 Out of 5 from
You can add this Creamy BLT Pasta recipe to your own private DesktopCookbook.