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Beef and Pear Lettuce Wraps from Ricardo

Bucatini with Leek, Bacon and Pine Nuts

Appetizers | Easy | 40 minutes
4
Appetizers
Easy
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Recipe details

Ingredients

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Directions

  1. In a large non-stick skillet over medium-high heat, brown the bacon slices on both sides until crispy. Set aside on a paper towel. Discard the cooking fat and clean the skillet. Cut the bacon into pieces. Transfer to a bowl, combine with the parsley and pine nuts. Set aside.
  2. In the same skillet over medium heat, cook the leek in the butter for about 8 minutes or until tender. Add the garlic and continue cooking for 2 minutes. Keep warm.
  3. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of the pasta water. Drain the pasta.
  4. Return the hot pasta to the pot. Add the leek and cheese. Mix thoroughly. Add a bit of the reserved cooking water if the mixture is too thick. Place the pasta in four serving bowls and generously sprinkle with the bacon, parsley and pine nut mixture.

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