I haven't tried this recipe yet, so I can't vouch for it, but it sounds delicious to me. Its an "adult version" of my all time favourite food. Once I have tried it, I'll adjust the title (so it no longer says "TO TRY") and I'll let you know how I like it!
5 cups Water
8 slices Bacon
4 oz Sharp white cheddar cheese
1 oz Parmesan cheese
4 oz Cream cheese
1 lb Uncooked cellentani or cavatappi pasta
1 tsp Salt
1/2 tsp Coarsely ground black pepper
1 Large leek white and light green portions only
3 Large plum tomatoes
1. To start pasta mixture, bring water to a boil in stockpot
2. Meanwhile, slice bacon crosswise into thin strips. Place into skillet; cook over medium-high heat 8-10 minutes or until crisp. Remove bacon from skillet to paper towel-lines plate.
3. As bacon cooks, grate cheddar and Parmesan cheeses. Add pasta, cream cheese, grated cheese, salt and black pepper to boiling water in stockpot. Cover and simmer vigorously 5 minutes, stirring occasionally.
4. As pasta mixture cooks, slice leek in half lengthwise then crosswise into 1/2-in slices. Place into small bowl and swish in cold water to remove dirt; lift leeks out of water and stir into pasta mixture. Cook, uncovered, 5-7 minutes or until pasta is cooked to desired tenderness and sauce is thickened, stirring occasionally.
5. Meanwhile, cut tomatoes in half lengthwise; remove cores and scrape out seeds. Dice tomatoes; reserve 1/4 cup for garnish. Remove stockpot from heat; stir in remaining tomatoes and half the bacon. Spoon pasta mixture into serving bowl and garnish with reserved tomatoes and bacon. Serve immediately.
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