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Author Notes: Before cooking this dish, I had never worked with leeks. I had to look up a video to learn how to clean and chop them. This charming vegetable comes into season in the early spring, so I thought it would be a good choice to share a recipe here on Buttered Side Up that included them. Asparagus is also in season, so I picked up a bunch at the grocery store. Then I realized that they would be a lovely addition of green to my pasta. The resulting combination of creamy, salty, starchy and fresh made for one delicious meal.
Adapted from a recipe by Laura of Blogging Over Thyme. —Erica Lea | Buttered Side Up
ounces bacon, finely diced
of a leek, washed and finely sliced
ounces (1/2 bunch) of asparagus, cut on the bias
clove garlic, minced
dash salt, to taste
cups heavy cream
cup freshly grated parmesan
ounces Tagliatelle pasta
- Get a large pot of water going for the pasta. In a large cast iron skillet set over medium-low heat, fry the bacon until crispy. Remove to a bowl and set aside.
- Turn heat up to medium. Add 2 tablespoons of butter to the pan. Once melted, add the leek and asparagus. Season with salt. Cook, stirring occasionally, until tender, about 7-10 minutes. Add the garlic and cook 1 more minute. Remove all to a bowl and set aside.
- Cook pasta according to package instructions, making sure to generously salt the water.
- Meanwhile, pour the cream into the skillet (set on low heat) and whisk until hot. Slowly ladle half of the cream into the egg yolks, whisking constantly. Return to pan and cook, whisking, until slightly thickened. Stir in the parmesan until melted. Add the vegetables, pasta and bacon. Serve immediately with extra parmesan.