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Penne with Leeks and "Speck"

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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.

Preparation : 10 min Cooking : 10 min
490 calories/serving
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kid-friendly

Ingredients

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
salt [optional]
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.

Method

  1. Prepare the leeks and cut them crosswise into thin slices.
  2. 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.
  3. Meanwhile, cook the pasta.
  4. 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.
  5. 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)

Amount

% Daily Value

Calories

490

Fat

17 g

27 %

Saturated 7.1 g
+ Trans 0.1 g

36 %

Cholesterol

40 mg

Sodium

350 mg

15 %

Carbohydrate

69 g

23 %

Fibre

4 g

17 %

Sugars

5 g

Protein

15 g

Vitamin A

30 %

Vitamin C

13 %

Calcium

12 %

Iron

24 %

Servings of Canada's Food Guide

1 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

Claims

This 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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 1 ½
Meat and Alternatives 1
Fats 2 ½

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This recipe is in the following categories

Pasta | Main courses/Entrées | High Fibre | High Iron | Italian