This is a throw it together dish that turned out even better than expected - the sweet leeks and bacon are complimented by the slight sharpness of the creme fraiche. Keep the tagliatelle al dente to maintain interesting textures, oh and the peas keep everything tasting fresh.
Quick and easy, dinner in about 30 minutes.
1/2 packet bacon (4 rashers)
2/3 tablespoons creme fraiche
big handful of peas (frozen are fine)
5/6 tagliatelle nests
1 Chop and wash the leeks and sautee gently in a pan with olive oil and a little butter. Turn the heat right down and cook, covered, very gently for 25 minutes, stirring every few minutes. You should only be able to hear the whisper of a sizzle
2 After 10-15 minutes slice the bacon widthways into thin strips and add to leek pan, don’t put the lid back on, do turn the heat up a bit
3 After 20 minutes, cook the pasta in fiercy boiling water for 5 or so minutes
4 Put peas in pasta pan for last 2 minutes
5 Drain pasta & peas and mix all ingredients in pan, dolloping in creme fraiche. Serve with a crisp side salad