A simple pasta containing smokey bacon, leeks and a browned butter sauce. It’s a perfect, light springtime pasta to serve as a side. Not many ingredients, but it’s packed with flavor.
I used leeks for another recipe and had a TON leftover. I wanted to create a recipe with them that WASN’T soup (not that leek & potato soup isn’t DELICIOUS). Here is the result! I love the smoky flavor given from the bacon along with the nutty browned butter.
This would be a perfect spring or summertime side dish paired with cooked fish or steak.
Browned Butter Bacon & Leek Pasta
A simple pasta containing smokey bacon, leeks and a browned butter sauce. It's a perfect, light springtime pasta to serve as a side. Not many ingredients, but it's packed with flavor.
Ingredients
- 6-8 slices bacon, chopped
- 2 leeks, diced and rinsed well
- 12 oz angel hair pasta
- 1 stick butter
- 1 tbsp minced garlic
- 1 cup fresh grated parmesan
- fresh cracked pepper
- pinch red pepper flakes, optional
Instructions
- 1. Bring a large pot of salted water to a boil and then add 12 oz angel hair pasta and cook according to package directions until al dente. 2. While pasta is boiling, place the bacon in a large skillet and cook until crisp. Using a slotted spoon, remove and set aside. In the bacon drippings, cook the leeks for 5-10 minutes until softened and translucent. Remove and set aside with bacon. Discard drippings or wipe out using paper towels. 3. Melt butter over medium heat, until golden brown and that it has a nutty fragrance. This process usually takes 5 minutes. Watch carefully to ensure that it doesn’t burn. Add the garlic in the last minute of cooking. Add the cooked pasta, bacon, leeks and parmesan cheese. Toss with tongs. Season with black pepper, red pepper flakes (optional) and additional parmesan cheese.
