My friend Matt came over for dinner on Friday for the first time in ages and so I made this particular dish, which I seem to only to make for him. (it is his favourite!) It’s a dish that I threw together one evening, a couple of years ago, when he was over for dinner. I also named it (with a bit of input from Matt!) – it’s a fairly straightforward name but the exclamation mark is an important part!
It’s not a terribly complicated recipe – the name is pretty much what it says on the tin. It’s tasty though. Be warned, it’s quite rich though, what with the creme fraiche and the mature cheddar!
300g of fresh pasta of your choice (I tend to go for Penne)
2-3 tablespoons of creme fraiche
100-150g of mature cheddar, grated (get as tasty or mature a cheddar as you can – the flavour makes all the difference. I used the amusingly-named Tickler, partly ’cause it’s nice and partly ’cause it’s on spec off at Sainsbury’s at the mo)
4 rashers of unsmoked back bacon, cut into thin strips
2 leeks, finely sliced
½ a red onion, finely sliced
½ a courgette, sliced then cut in quarters
2 garlic cloves, crushed
A knob of butter
Heat the olive oil and butter in a large frying pan. Gently fry the red onion and garlic. Once the onion starts to soften add the leek, courgette and bacon and fry for a further couple of minutes until the leek and courgette start to soften and the bacon starts to brown.
Spoon over the creme fraiche and mix well.
Once the creme fraiche is well mixed in grate the cheese over the top, season well with black pepper and stir to combine.
Cook the fresh pasta in boiling water until al dente. Drain and stir into the leek, bacon and creme fraiche mix. Stir well to combine, season again and serve immediately.