A recipe that has saved me from countless hangovers, this creamy, cheesy pasta sauce is totally satisfying and ready in just 30 minutes.
- 1 leek
- 1 courgette
- 2 cloves of garlic
- Handful of parsley
- 300ml cream
- 50g parmesan cheese
- 6 slices of bacon
- 400g pappardelle
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 handfuls of peas
- First off, chop your leek into small pieces, making sure you use the leafy bits too. Leeks vary a lot in size so you won’t necessarily need the whole thing if you’ve got a whopper. Chop the courgette too, but into larger slices. Finely slice the onion as well. You can also prep the parsley and parmesan in advance, by chopping the parsley finely and grating the parmesan.
- Put the kettle on ready for the pasta, with a little extra for adding to the sauce
- Next, chop and fry the bacon in olive oil, at a medium heat until well browned.
- Remove the bacon from the pan and deglaze with a little water. Next, add the courgette, leek and garlic and fry for around 8 minutes, add a decent amount of pepper at this point, as well as a little salt. Put your pasta on at the same time as the veg. Use plenty of salt to boil the pasta.
- When there is about 2 minutes to go on the veg, add the peas and heat them through.
- Whilst the veg & pasta cooks, finely chop your parsley and grate the parmesan.
- Once the veg & pasta is ready, re-add the bacon, as well as the parmesan, parsley and cream to the vegetables & bacon mix. Cook for around 2 minutes, then add the pasta. Keep a little of the cooking water aside when you add the pasta, as you might want to use a bit to thin the sauce if it becomes gloopy.