crispy bacon, tender leeks + tomatoes, tangy sauce, bowtie pasta
Serves: 2 Servings |
Time to Table: >30 Minutes |
Calories: 509 |
Excellent Source of:
Fiber, Iron, Protein, Vitamin A, Vitamin C |
Good Source of:
The herbal, grassy notes of a Grüner Veltliner will be an awesome partner to the leeks and parsley.
A Pilsner for sure to complement the rich bacon sauce!
What’s something that you like to do the old-fashioned way?
1. Cook Pasta: Bring salted water to a boil in a medium saucepan. Add pasta and cook 6 to 8 minutes or until al dente; drain, reserving ¼ cup pasta water.
2. Prep Ingredients: Cut tomatoes in half. Chop parsley. Chop bacon.
3. Cook Bacon: Heat a large skillet over medium heat. Add bacon. Cook 5 to 6 minutes or until crisp. Remove from skillet, reserving drippings in skillet, and drain on paper towels.
4. Make Sauce: Add leeks to rendered bacon fat. Cook 3 minutes or until tender. Add garlic and cook 2 more minutes. Deglaze pan with vinegar. Add tomatoes and ¼ cup pasta water. Simmer 4 minutes or until sauce thickens slightly.
5. Finish Pasta: Stir pasta, bacon, and parsley into sauce.
To Serve: Divide pasta between 2 serving plates. Sprinkle with cheese.
Turn water into wine. Substitute red wine for the red wine vinegar.
Spice it Up!: Stir ¼ teaspoon crushed red pepper into the bacon drippings to spice up the sauce.
Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative
you are! Tag us in your photos with
@terraskitchen and #terraskitchen.