麻豆约拍

• 6 rashes of smoked or unsmoked back bacon
• 2 medium leeks
• 400g linguine (or pasta of your choice)
• 250g tub low-fat cream cheese with garlic & herbs
• Black pepper to taste
• Splash of olive oil for frying

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Method

Cut the bacon into thin strips (around 3cm x 1cm) removing the white fat.

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Top and tail the leeks and slice each in half lengthways. Slice finely (about half a cm) and give the leeks a really good wash in a colander.

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Put the pasta on to cook according to the instructions on the packet. This should take around 10 minutes.

In a large saucepan, fry the bacon for a minute or so stirring frequently on high heat until crisp and cooked. Add a splash of oil, heat through and add the leeks. Fry the leeks for around 3 minutes until soft.

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Drain the cooked pasta reserving a little of the starchy cooking water. Add the cooked pasta and the cream cheese to the pan with the bacon and leeks. Stir well over a low heat until the pasta is well coated with the cheese and the other ingredients.

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Add a little of the cooking water to loosen the sauce if it's a bit sticky and thick. Season to taste with black pepper and serve immediately.