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.
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|