How To Cook Ripon Cathedral Bacon & Leek Pasta

30 mins
easy
2

Recipe by

Jeff Baker

Ingredients

150g Cassarecce pasta (or any shape you prefer) cooked in boiling salted water until tender
knob unsalted butter
4 rashers Ripon cathedral bacon finely shredded
100ml double cream
1 Tbls. Grain mustard
½ leek finely diced
Handful petit pois (fresh or frozen)
juice ½ lemon
Salt and pepper to taste
Snipped chives
Parmesan to serve

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Introduction

Our bespoke bacons are all traditionally dry cured for a deep, full flavour. As well as making the perfect bacon sandwich or featuring as part of a full English our bacon can be transformed into many other great dishes such as in a creamy leek sauce tossed through pasta, chopped and scattered over seasonal salads or used in a classic quiche lorraine.

Method

Make a simple sauce, start by gently frying the bacon in some butter then remove from the pan and keep to one side.
Add the leeks to the pan and cook over low heat until soft, add the cream and mustard and simmer gently for a minute then season with salt, pepper and lemon juice to taste.
Add the cooked pasta, bacon and peas to the sauce and heat through thoroughly.