Rather than cream for this recipe, I used Boursin Cheese and it added a really creamy texture to the dish - very springy!!
Creamy Spring Fettucine
4 slices Aldersmoked bacon, chopped into 1/2 inch chunks
2 cups chopped leek (white part only)
2 cups whte button mushrooms, sliced
2 cups asparagus, discard woody part & cut into 1 inch pieces
1 tbsp olive oil
1/2 cup Boursin Garlic & Fine Herb soft-ripened cheese (flavoured cream cheese would also work)
1 pkg fresh fettucine, or your favourite pasta - reserve 1/2 cup of the pasta water!
In a large non-stick skillet, cook the bacon over medium-high heat until crisp. Reserving the bacon fat, remove the bacon to a plate lined with paper towels. Add the olive oil to the bacon fat over medium heat and add the mushrooms. Saute for about 4 minutes, get those mushrooms soaking up all the nice flavour from the bacon fat. At this point, put a big pot of water on to boil - I will always remember something I learned from a cooking show - make sure the water is waiting for you, not the other way around!!
Add leeks and continue cooking for another 3 minutes.
Next, add the asparagus and the boursin and stir to coat. Start adding some of the pasta water - about 1/4 cup to start, stirring, and then keep adding till it hits the consistency you like! Season with salt & pepper. Cook for another couple of minutes.
|almost done... all you need is the fettucine!|
Plate your meal: top fettucine with the sauce and top with bacon bits! And guess what? This dinner is done in under half an hour!