Bucatini with Leek, Bacon and Pine Nuts

Top down view of two dinner bowls of bucatini topped with bacon and pine nuts
Preparation Time: 20 minutes
Total Time: 40 minutes
Servings 4

Ingredients

  1. ⅔ lb (300 g) bacon slices, each about 1/4 inch (0.5 cm) thick
  2. ⅓ cup (15 g) curly parsley, finely chopped
  3. ⅓ cup (43 g) roasted pine nuts or crushed roasted almonds
  4. 1 large whole leek, diced (4 cups)
  5. ¼ cup (60 g) butter
  6. 2 garlic cloves, chopped
  7. ¾ lb (340 g) bucatini or linguini
  8. 4 oz (115 g) cheddar cheese, grated

Method

  1. In a large non-stick skillet over medium-high heat, brown the bacon slices on both sides until crispy. Set aside on a paper towel. Discard the cooking fat and clean the skillet. Cut the bacon into pieces. Transfer to a bowl, combine with the parsley and pine nuts. Set aside. 
  2. In the same skillet over medium heat, cook the leek in the butter for about 8 minutes or until tender. Add the garlic and continue cooking for 2 minutes. Keep warm. 
  3. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of the pasta water. Drain the pasta. 
  4. Return the hot pasta to the pot. Add the leek and cheese. Mix thoroughly. Add a bit of the reserved pasta cooking water if the mixture is too thick. Place the pasta in four serving bowls and generously sprinkle with the bacon, parsley and pine nut mixture. 
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