Mushroom Bacon And Leek Pasta Food

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

BACON, LEEK & MUSHROOM PASTA | ASDA GOOD LIVING

Steps:

• Halve the leeks lengthways and rinse under cold water. Pat dry with kitchen paper then slice thinly.
• Heat the oil in a large frying pan; add the leeks and stir to coat in oil. Cover and cook over a low heat for 5 minutes, stirring occasionally.
• Add the mushrooms and garlic. Cook uncovered for 10-12 minutes stirring until the mushrooms are cooked and the liquid has evaporated.
• Meanwhile, add the pasta to a pan of boiling water. Bring back to the boil, stir once and then boil gently uncovered for 10-12 minutes. Drain.
• Grill the bacon until the fat is crisp, and then chop roughly.
• Stir in the soft cheese into the vegetables. Add Tabasco (optional). Heat through, stirring gently. Add the pasta, toss to mix and sprinkle with the bacon. Serve with garlic bread.

BACON AND LEEK PASTA BAKE RECIPE

Steps:

• Start by boiling a pan of water and then cook the pasta for 10 minutes. Remove from the heat, sieve and run under the cold tap to stop it cooking further. Then set it aside in the baking dish.
• At the same time fry the bacon until the majority of fat has rendered and it is crispy. Then put it aside on a plate until cool, and chop into small 1cm size pieces and place in the baking dish.
• Before chopping the leeks make sure you have cleaned them properly by running a knife length ways and running them under a cold tap to get rid of any dirt that may be inside them. Then chop them laterally into 1cm thick pieces. I use the leek up to about half way up from the transition from white to green, so there is a mix of white and green.
• Next melt 25g of butter in a pan and use it to sweat the leeks on a low heat until they are soft. Do not burn them. When done, add to the pasta and bacon.
• At the same time make the white sauce: melt the 50g piece of butter in a saucepan and add the garlic and cook for 1 minute. Then add the flour and mix together and cook for another minute.
• Then slowly add the milk bit by bit, whisking with a hand whisk to get rid of any lumps. Cook until it starts to get thick, then add the cheddar cheese to the sauce, stirring all the time. Finally add the cream, the cream cheese and the nutmeg, and season to taste, mixing all the time.
• Then mix all the contents of the baking dish and add the sauce to the contents and stir properly to make sure the sauce settles to the bottom and covers the pasta.
• Then cover the top with breadcrumbs, (not too much) and sprinkle the Parmesan on the top.
• The mix can now be covered with tin foil and put into the fridge until ready to cook. To cook, place uncovered in a pre-heated oven at 180C for 40 minutes or until the top is nicely browned and the sauce is bubbling away.

LEEK, BACON AND MUSHROOM CARBONARA (NO CREAM)

Steps:

• Cut the bacon into 1cm squares, and cut the mushrooms into 1.5 to 2 cm chunks. Trim, wash and finely slice the leeks, Peel and mince the garlic (or use 4 tsps. of pre-minced garlic from a jar). Pick the thyme leaves from the stalks, if using fresh. Trim, wash and finely slice the leeks.
• In a large casserole dish or saucepan, fry the bacon over medium/low heat with a 1/2 tablespoon of oil for a few minutes. Then turn the heat up to medium/high and add the rest of the oil (1 tblsp). Once the oil has heated, add the mushrooms and sauté for 5 minutes or so. Remove the bacon and mushrooms and set aside.
• Add the butter to the pan and when melted, add the leeks, garlic and thyme. Stir around, (wiping up any bits of bacon and mushroom stuck to the pan) and sauté for a few minutes. Add 400ml of hot water, cover, bring to boil and then turn the heat to low. Simmer gently for 30 mins, stirring occasionally to prevent sticking. (Add more water if it gets dry and sticks.).
• After 30 minutes of simmering the leeks, stir in the bacon and mushrooms, cover again and continue to simmer on low for another 10 mins while you cook the pasta, stirring occasionally to prevent sticking. (Remove the lid to reduce the mixture if it looks too wet, and add more water if it gets dry and sticks.).
• While the leek, bacon and mushrooms continue to simmer, cook the pasta in a large pan according to the packet instructions, then drain, reserving a half a cup or so of the starchy cooking water.
• Season the leeks, bacon and mushrooms with sea salt and cracked black pepper and toss the drained pasta into the pan with the leeks etc. Stir thoroughly and set aside for 2 minutes, off the heat, to cool slightly, while you grate the cheese and lightly beat the eggs in a large mug (if the pan's too hot, it'll scramble the eggs; get it right and it'll be smooth, silky and deliciously elegant).
• Stir the cheese into the beaten egg mixture and add a splash of reserved cooking water to loosen the mixture. Pour the mixture over the pasta, tossing vigorously (the egg will cook in the residual heat). Adjust the consistency with extra cooking water, if needed.
• Serve in bowls with extra parmesan (and cracked black pepper, if you like).

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Steps:

• Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
• Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
• Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
• Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
• To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

MUSHROOM-BACON PASTA

Steps:

• Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
• Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
• Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
• Add bacon and mushrooms to skillet and cook, stirring, until browned.
• Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
• Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
• Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
• Serve with parmesan cheese on the side.