Thin Spaghetti with Crispy Bacon and LeeksDinner tonight was extra delicious thanks to some hearty bacon! I've made this before and it had always been a little off, but I finally feel I have perfected the process and ingredients (pasta water!).
3/4 lb thin spaghetti
1 large leek
1/4 lb bacon
1 cup reserved pasta water
salt & freshly ground pepper to taste
1. Bring a pot of salted water to a boil. Meanwhile, slice bacon in half lengthwise and then into 1/2" pieces. Remove the roots and green parts of the leek, thinly slice diagonally and thoroughly rinse under cold water to remove any sand, dirt or grit.
2. Toss bacon into an extra large frying pan and begin to render down over medium heat. Begin cooking the pasta as well.
3. Add the sliced leeks into the bacon once it begins to brown and become crispy. Toss it around to evenly coat the leeks in the bacon fat, cooking on medium. Turn the heat up to high after the leeks have softened to begin caramelizing the leeks and bacon. At this point, the thin spaghetti should be finished or nearly finished cooking. Make sure to reserve some of the pasta water and dilute it down if it's too salty.
4. Use tongs once the leeks and bacon begin to evenly caramelize, to add the thin spaghetti and toss until everything is evenly distributed. Add about 1 cup of the reserved pasta water and incorporate until the pasta is almost creamy. This may not take very long since the heat should still be on high. It's ready!