Monday, April 23

Creamy Spring Fettucine

If you've been following my blog, you know I like fairly simple and healthy dishes!  I love using food that's in season and guess what?  It's asparagus season!!!  So here's a quick dish inspired by something saw on the very lovely Everyday Occasions by Jenny Steffens Hobick blog.  Check it out - she's a tiny (and much cuter) version of Martha!  Love this blog! 

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!
If you're using fresh pasta, it really only needs to be cooked for a minute or two, eventhough the package may lie and say 4-5 minutes. If you overcook it, you'll have a doughy mass of noodle-ish goo!  Trust me here, so make the pasta as the sauce is almost done cooking - you don't want the pasta to be sitting around hardening up or sticking together!

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!


  1. That does look absolutely delicious. I love asparagus season. Thanks for sharing the recipe.

  2. This looks incredible! So creamy with tons of different delicious flavors, makes my mouth water just looking at it. Can't wait to try it out, thanks for sharing!!

  3. This looks so tasty. I must check out this blog with a tiny, cuter Martha.

  4. This looks so good and tasty and quick :) I love that it's packed with veggies!

  5. Mmmmmm, I adore asparagus pasta, this looks like heaven on a plate :) Yum!