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Creamy Leek and Bacon Fettuccine

Gluten free pasta tossed in a creamy leek and bacon sauce.
Course Main Dishes
Cuisine American
Keyword alfredo, bacon, cappellos, gluten free, leek, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

Ingredients:

  • 5 slices thick cut bacon diced into 1 inch pieces
  • 2 9oz packages Cappello's Fettuccine
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 whole leek diced and rinsed
  • 3 gloves garlic minced
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese room temperature
  • salt and pepper

Instructions

  • Cook bacon over medium heat until cooked through. Transfer to a paper towel lined plate.
  • Bring a large pot of water to boil and cook pasta according to package directions. Reserve 1/4 cup of pasta water. Drain and run under cool water to stop the cooking.
  • Heat butter and olive oil in a large skillet over medium heat until butter melts. Cook leeks until they begin to soften, about 5 minutes. Add in garlic, cook just until fragrant, about 30 seconds. Stir in cream and parmesan cheese. Add in bacon and pasta. Toss to coat. If sauce is too thick add reserved pasta water. Allow to set for 5 minutes. Season to taste with salt and pepper. Serve hot.

Notes

Enjoy!