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Creamy Bacon, Leek and Mushroom Fettuccine with Thyme
Featuring new leeks, wild mushrooms and fresh garden thyme, this Creamy Bacon, Leek and Mushroom Fettuccine is simple, seasonal comfort food.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 939 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 trips thick cut bacon chopped into 1/2-inch pieces
- 1 medium leek white and light green part only
- 8 oz mushrooms assorted such as shiitake, porcini, cremini etc
- 1 teaspoon fresh thyme
- 1/4 cup white wine
- 2/3 cup whole cream
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fine sea salt
- 454 g Barilla fettuccine
- 3/4 cup hot pasta water
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to boil for the pasta. Warm 4 pasta bowls in the oven. Open a bottle of white wine, measure out 1/4 cup for the recipe and chill the remainder for dinner.
- In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes. Use this time to do a quick chop of the mushrooms.
- Remove bacon bits with a slotted spoon and drain on a paper towel. Drain off the excess bacon grease into a small jar, keep enough to coat the bottom of the pan.
- Tip the chopped leeks into the pan, and salute over medium heat for about 5 minutes. Remove from pan and reserve with the bacon.
- Add a teaspoon of bacon grease to the pan and swirl to coat. Tumble in all of the mushrooms and sauté quickly over medium high heat, abut 3-4 minutes. Add the thyme.
- Reduce the heat to medium and pour in the wine. Scrape all the bits off the bottom of the pan. Pour in the cream, as well as the salt and pepper. Bring to a simmer, then add the leek and bacon. Turn off the heat but keep the sauce warm.
- Boil the fettuccine according to package directions. Before straining, reserve 3/4 cup hot pasta water. Drain the pasta and then carefully tip into the skillet of sauce. Stir gently to coat, adding the pasta water a little at a time to help coat the pasta. You may not need all of it.
- Divide the fettuccine between the four pasta bowls. Top with Parmesan cheese and a little additional cracked black pepper. Serve immediately.
Cup of Yum
Nutrition Information
Calories
939kcal
(47%)
Carbohydrates
89g
(30%)
Protein
31g
(62%)
Fat
50g
(77%)
Saturated Fat
21g
(105%)
Cholesterol
203mg
(68%)
Sodium
910mg
(38%)
Potassium
680mg
(19%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1129IU
(23%)
Vitamin C
5mg
(6%)
Calcium
152mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 939
% Daily Value*
| Calories | 939kcal | 47% |
| Carbohydrates | 89g | 30% |
| Protein | 31g | 62% |
| Fat | 50g | 77% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 203mg | 68% |
| Sodium | 910mg | 38% |
| Potassium | 680mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1129IU | 23% |
| Vitamin C | 5mg | 6% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.