Once a while when I need something quick I would go back to my old recipes and see what I can cook with. I browsed this old recipe of Spaghetti Carbonara I made with Spaghetti pasta and chicken and knew I could make little adjustment to it and turn it into something else. Instead of Spaghetti I have used Fettuccine Rigate instead, and swap the chicken with Bacon, and used brocollini and asparagus instead of capsicum. I had a little bit of chopped leeks left so I have also added into this dish and that had given the pasta an extra earthier taste, replacing the usage of chopped spring onions in the old recipe.
- 3 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves of garlic, diced
- 1 cup fresh mushrooms, sliced
- 1 bunch of broccolini, cut into 3cm lengthwise
- 1 bunch of asparagus, cut into 3 cm lengthwise
- 1 serving of Bulla Crème Fraîche
- 4 short-cut bacon, but into strips
- 1 cup of chopped leeks (white parts only)
- 250g or half box of Barilla Fettuccine Rigate n.306
- Salt and pepper
- Place a large saucepan of water on to boil.
- Place a frying pan on the stove and add two spoonful of olive oil. Fry the bacon over a high heat for 5 minutes until golden and crispy. Set aside.
- Meanwhile, add the fettuccine rigate pasta to the boiling water and add a pinch of salt. Let it boil until al-dente, which should be approximately 9 minutes as per cooking instructions. When done, drain the pasta through a colander and set aside, keeping it warm.
- Add the remaining olive oil and butter to the pan and toss in chopped garlic, frying till fragrant.
- Add the chopped mushrooms and leeks to the pan. Scrap the base of the pan with spatula to incorporate the bacon fats with the other ingredients. Then, add the asparagus and broccolini. Stir fry for 1 to 2 minutes.
- Stir in the crème fraîche. Simmer for a few minutes as it will slowly becomes runny.
- Add the drained pasta into the pan. Toss in the crispy bacon strips.
- Season well with salt and pepper to taste. Using a thong, toss well until the pasta has soaked up the sauce. Serve hot.