- 8 ounces bacon
- 4 tablespoons butter, divided
- 2 cloves garlic, finely chopped
- 1 1/2 pounds baby leeks, well-washed, trimmed, and finely sliced
- 1 cup light cream
- 1/3 cup sour cream
- 1/2 cup dry white wine
- 3/4 cup plus 2 tablespoons Parmesan cheese, freshly grated
- Freshly ground black pepper
- 3/4 cup walnuts, roughly chopped
- 1 pound farfalle (bow-tie pasta)
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 the 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.
nutrition information per serving
773 calories; 41g total fat; 74mg cholesterol; 560mg sodium; 77g carbohydrates; 5g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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