Chili bacon pasta

Leeks are one of the most under used vegetables around. They have a very strong flavor so you don’t need to use a lot if their could be a food marriage, leeks and bacon would definitely be one of the happy occasions. It’s another one that takes just a few minutes and will leave you peering into the empty bowl looking for the last piece of spaghetti. (4 people)

What you need

6 bacon rashers chopped
375g spaghetti or tagliatelli
Two heaped tablespoons butter
2 small leeks thinly sliced (use the small ones and don’t substitute 1 large one, they are a lot more tender)
2 medium size red chilis seeded and finely sliced
1 teaspoon garlic crushed
4 to 6 spring onions chopped
½ cup parmesan cheese finely grated.

The process

Cook your pasta in a large pot of salted boiling water to al dente, drain leaving a little water in the pot and then return to the pot.

While that is going on, cook your bacon in a large pan until well cooked and crisped on the edges. Remove and drain on kitchen paper.

Melt the butter in the same pan, add the leeks and cook until tender for about 3 or 4 minutes. Add the chilis and garlic and cook for another 2 minutes or so stirring.

Now add the pasta and spring onions to the leek mixture, toss to combine all of the flavors and serve.

Done, what could be easier!

If you like your pastas a little spicy, leave all or some of the seeds in the chili.