Penne with a leek and "speck" bacon sauce.
"Speck" is a type of bacon from the German-speaking Tyrol region of Italy. Unlike regular bacon, "speck" does not require any additional cooking. It has a distinctive smoky and zesty scent, and a soft texture similar to Prosciutto. It can be found in an Italian deli, or substituted with either Prosciutto or regular bacon.
|1||leeks, thinly sliced||300 g|
|2 tsp||butter, unsalted||9 g|
|2 tsp||olive oil||10 mL|
|160 g||gluten free/wheat free penne||2 cups|
|40 g||bacon speck, chopped|
|2 tbsp||pasta cooking water||30 mL|
|2 tbsp||whipping cream 35%||30 mL|
|2 tbsp||Parmesan cheese, grated||6 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- Prepare the leeks and cut them crosswise into thin slices.
- Heat the butter and oil in a skillet over low heat. Sauté the leeks 7-8 min until they are translucent and softened, taking care not to let them burn.
- Meanwhile, cook the pasta.
- Chop the speck into small pieces and add them to the skillet. Warm them up just a few minutes, then add the required amount of cooking water and cream, without letting the mixture boil. Keep the skillet warm.
- Put the drained penne into the skillet. Add the grated Parmesan, a little salt (speck is already rather salty) and pepper to taste. Toss well, then serve in the warmed dishes.
Nutrition Facts Table
per 1 Serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ½||servings|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Magnesium, Vitamin B6, Vitamin C, Vitamin E, Zinc
- Good source of :
- Fibre, Folacin, Iron, Manganese, Phosphorus
- Excellent source of :
- Potassium, Vitamin A, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||1|