Five Ingredient Pasta #1: Thin Spaghetti with Fennel, Bacon and Parmesan
I recently wrote an article about 5-ingredient pastas, which was so much fun, and got me to re-appreciate how if you have packages of dried pasta on hand you always have dinner waiting to happen. I love cooking concepts that could be their own little reality show. This one would be titled something like: “Grab A Box of Pasta and Five Ingredients That You Have on Hand and Make Dinner in About 20 Minutes.” Sounds appealing, doesn’t it? It’s kind of a fun way to come up with creative recipes. Don’t count the olive oil, salt and pepper. I didn’t.
At once elegant and peasant-ish, this is a dish that has but a few flavors that add up to complexity. Try baking your bacon to reduce splattering and have the oven do the work for you.
Five Ingredient Pasta #1: Thin Spaghetti with Fennel, Bacon and ParmesanPrint
- Kosher salt to taste
- 1 pounds thin spaghetti or other long skinny pasta
- 2 tablespoons olive oil
- 3 large leeks, white and green parts, cleaned and thinly sliced
- 3 cups chopped fennel (about 2 medium bulbs)
- 1 cups chicken broth
- ½ cups grated Parmesan cheese plus more for serving
- 6 slices cooked bacon, crumbled
1. Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Add the leeks and fennel and sauté for 8 to 10 minutes until the vegetables soften. Add the chicken broth and bring to a simmer.
3. Drain the pasta and return it to the pot. Turn the fennel mixture into the pot with pasta and toss to combine. Add the Parmesan and the bacon and toss to combine. Serve hot and pass additional Parmesan at the table.