Bacon and Leek Orecchiette

• annokset: Serves 5-6

Ainekset

1 lb. Orecchiette

salt and pepper

8 slices of bacon cut into lardons

2 large leeks thinly sliced

1 large shallot (2 small) thinly sliced

5 cloves of garlic minced

1 TBL fresh thyme leaves chopped

1/3 cup dry white wine (I used Sauvignon Blanc)

3 TBL butter

1 TBL Dijon mustard

1/2 cup heavy cream

1 cup grated Parmesan cheese

To a large sauté pan or Dutch oven, add the bacon. Turn on heat to medium and cook bacon until crispy. Remove from pan with slotted spoon and keep the grease in the pan. Set bacon aside. Add leeks and shallot to the bacon fat. Add a pinch of salt and pepper and stir. Cook for 4-5 minutes or until the leek and shallot are softened. Add thyme and garlic. Stir for 30 seconds-1 minute or until the garlic fragrant. Deglaze the pan with white wine and scrape up all of the brown bits in the pan. Once the wine has reduced, add the butter, Dijon mustard, heavy cream, Parmesan cheese, and another pinch of pepper. Stir and let sauce get nice and bubbly. Add in half of the reserved bacon.

When you start cooking the bacon, also boil the water for the pasta. Heavily salt pasta water and cook the pasta until al dente.

Transfer the pasta directly to the sauce and add a splash of pasta water. Vigorously stir until everything comes together and the sauce coats the pasta.

To serve, sprinkle over some of the leftover bacon and Parmesan cheese.