Spaghetti with Creamy Mushroom, Leek and Pancetta Sauce
I have rustled up some info on leeks….just so you know. Here it is…
1 The leek is related to both the garlic and the onion, with a sweeter, yet more subtle flavour.
2 The smaller the leek, the more tender it will be
3 It’s important to rinse leeks thoroughly, washing out any accumulated dirt and gunk from between the leaves. Most recipes call for the white part to be used only. The outer leaves tend to be more woody and bitter.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 10 1/2 ounces | dried spaghetti |
| 2 tablespoons | butter |
| 2 tablespoons | olive oil |
| 2 tablespoons | minced garlic /2 cloves of garlic, chopped finely |
| 1/2 | large brown onion, diced |
| 1 | leek, white part only, sliced thinly |
| 8 ounces | mushrooms (small package, sliced) |
| 2 ounces | pancetta or bacon, sliced into strips and cooked crispy |
| 2/3 cup | heavy cream |
| 1 | green onion, sliced |
| freshly shaved Parmesan cheese, to serve | |
| sea salt and freshly ground black pepper, to taste | |
Directions:
1 Cook the spaghetti in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
2 Meanwhile, heat a non-stick frying pan over medium heat. Drop in half of the butter and olive oil (to prevent the butter burning) and add garlic, onion, leek and mushrooms. Cook, stirring frequently until mushrooms and leeks are soft.
3 Add the pancetta or bacon and cook for a further 1-2 minutes, then pour in thickened cream and stir well.
4 Add green onion and then reduce heat to medium-low and cook gently for another 8 minutes, until the sauce has thickened. Season to taste.
5 To serve, distribute spaghetti amongst bowls, top with sauce and freshly shaved parmesan.
Source: https://delishdinners.wordpress.com/category/ingredients-101/
