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Farfalle with Bacon and Leek Cream Sauce

Source: Pasta - Cooking with Style
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 6
8 oz bacon
4 tablespoons butter
2 cloves garlic, finely chopped
1 1/2 lb baby leeks, well-washed, trimmed, and finely sliced
1 cup light cream
1/2 cup dry white wine
1/3 cup sour cream
3/4 cup plus 2 tablespoons parmesan cheese, freshly grated
Freshly ground black pepper
3/4 cup walnuts, roughly chopped
1 lb farfalle (bow-tie pasta)
Farfalle with Bacon and Leek Cream Sauce Recipe at
Remove any excess fat from the bacon and cut it into large dice. Sauté in a small frying pan until crisp. Drain on absorbent paper and set aside.

Heat 3 1/2 tablespoons of the butter in a large frying pan and add the garlic and leeks. Cook gently over low heat until leeks are very soft. Add the cream, sour cream, wine and Parmesan cheese and stir until the mixture is well heated and slightly thickened. Do not allow to boil. Stir in the bacon. Add pepper to taste.

Melt the remaining butter in a small pan. Add the walnuts and toss until lightly toasted.

Cook the farfalle pasta until al dente. Drain well. Add the sauce to coat pasta thoroughly. Serve in individual warmed pasta bowls, garnished with the walnuts.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pasta with Cream Sauce
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 773
Fat. Total: 41g
Fiber: 5g
Carbohydrates, Total: 77g
Sodium: 560mg
% Cal. from Fat: 48%
Cholesterol: 74mg
Protein: 26g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Shari Reviewed: 10/03/2009
Really, really delicious and easy to make!
16 people gave this Cheers. Click here to Cheer this review. Report Violation
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