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–+ servings
Mushroom and Leek Orrecchette

Mushroom and Leek Orecchiette

A white wine cream sauce is combined with earthy mushrooms, sweet leeks, and smoky bacon.
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Prep Time 10 minutes
Cook Time 24 minutes
Course Main Course
Servings 2

Equipment

  • 1 stockpot
  • 1 large skillet
  • 1 colander

Ingredients
 
 

  • 6 oz orecchiette pasta
  • 4-6 strips bacon, sliced
  • 1 leek, thinly sliced
  • 2 cups mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • splash of white wine
  • 1/2 cup heavy cream
  • 1 cup parmesan cheese, plus extra for serving
  • 1 cup pasta water
  • pinch of chili flakes

Instructions
 

  • Bring a pot of water to a boil. Season with salt. Cook your pasta according to the package directions for al dente.
  • Drain the pasta and reserve 1 cup of the pasta water.
  • Heat a large skillet over medium heat. Add the bacon and cook until crispy and the fat is rendered.
  • Remove the bacon from the pan.
  • Add the mushrooms, leek, and garlic. Cook for 3-5 minutes.
  • Add the butter and continue to cook the mushrooms until they are lightly golden, and the leeks are tender.
  • Add the wine, making sure to scrape up the dark bits on the pan. Let slightly reduce.
  • Add the cream and stir to combine.
  • Add the pasta and the bacon into the pan. Top with freshly grated parmesan cheese.
  • Add the pasta water and continue to stir until the cheese is melted and the sauce is creamy.
  • Garnish with a pinch of red pepper flakes and freshly shaved parmesan.
  • Buon appettito!
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