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.

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Preparation : 10 min Cooking : 10 min
440 calories/serving

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
1 pinch salt [optional] 0.2 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.

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 (320 g)

Amount

% Daily Value

Calories

440

Fat

16 g

25 %

Saturated 7 g
+ Trans 0.1 g

36 %

Cholesterol

40 mg

Sodium

390 mg

16 %

Carbohydrate

63 g

21 %

Fibre

4 g

16 %

Sugars

3 g

Net Carbs

59 g

Protein

9 g

Vitamin A

30 %

Vitamin C

13 %

Calcium

9 %

Iron

14 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Potassium, Vitamin A, Vitamin K
Good source of  :
Fibre, Folacin, Iron, Manganese, Phosphorus
Source of  :
Calcium, Magnesium, Vitamin B6, Vitamin C, Vitamin E, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1 ½
Meat and Alternatives 1
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

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

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