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Bacon, Leek and Creme Fraiche Tagliatelle
Bacon, Leek and Creme Fraiche Tagliatelle
Created by urbanfoodie, Friday, 01 May 2009

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.
Ingredients
At a glance
Categories
quick supper
Serves
2

1 leek
1/2 packet bacon (4 rashers)
2/3 tablespoons creme fraiche
big handful of peas (frozen are fine)
5/6 tagliatelle nests

Method/steps
  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 the creme fraiche. Serve with a crisp side salad
Additional tips
Keep the tagliatelle al dente to maintain interesting textures, oh and the peas keep everything tasting fresh.
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