This leek sauce is one of my favorite pasta condiments. It’s creamy and leek-y (no, that’s probably not a word). But if you like the leek’s flavor you certainly will like this dish.
The salty smoked bacon gives it a nice kick but you can even try this recipe omitting the bacon and make a super yummy vegetarian pasta dish.
You can use any kind of pasta for this dish: fresh or dry; but I suggest you to use short pasta since it better blends with this kind of condiment.
I also used this leek sauce (baconless) as a condiment for ravioli or gnocchi.
- 180g (2 oz) Short Pasta (such as Penne, Farfalle, Fusilli, etc.)
- 50g (1/4 cup) Smoked Bacon cubes
- 1 medium Leek
- 1/2 glass Milk
- 1 Egg yolk
- 1 tsp Lemon juice
- EVO oil
- Salt, Pepper
- Ground Nutmeg
- Cut the leek in 1 cm slices and stir fry them in olive oil for about 5 minutes or until they start to brown lightly.
- Add the half glass of milk, salt and ground nutmeg; turn the heat to low and simmer for about 10 minutes, stirring every once in a while.
- Meanwhile beat the egg yolk in a small bowl with the lemon juice and set aside.
- Toss the pasta in boiling salted water and cook for the minutes indicated in the package (usually 10-12).
- While the pasta is cooking the leeks should be ready and soft, Pour them in a blender and blend until you have a smooth sauce of less if you prefer it more chunky (like in the picture).
- Add the egg yolk to the leek sauce and mix well.
- In another small pan, brown the smoked bacon cubes at low heat without adding any kind of grease since the bacon will release its own fat.
- When the pasta is al dente, drain it and mix it with the leek sauce and add the smoked bacon.
- Serve hot with freshly grated black pepper and maybe a little bit of Parmesan cheese (which is good on everything).