Penne with Leeks and "Speck"

26 Reviews
100% would make this recipe again

Penne with a leek and "speck" bacon sauce.

"Speck" is a type of bacon from the German-speaking Tyrol region of Italy. Unlike regular bacon, "speck" does not require any additional cooking. It has a distinctive smoky and zesty scent, and a soft texture similar to Prosciutto. It can be found in the Italian deli, or substituted with either Prosciutto or regular bacon.

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Ingredients

??? leeks, thinly sliced ???
??? butter, unsalted ???
??? olive oil ???
??? penne rigate ???
??? bacon speck, chopped ???
??? pasta cooking water ???
??? whipping cream 35% ???
??? Parmesan cheese, grated ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Prepare the leeks and cut them crosswise into thin slices.
  2. Heat the butter and oil in a skillet over low heat. Sauté the leeks 7-8 min until they are translucent and softened, taking care not to let them burn.
  3. Meanwhile, cook the pasta.
  4. Chop the speck into small pieces and add them to the skillet. Warm them up just a few minutes, then add the required amount of cooking water and cream, without letting the mixture boil. Keep the skillet warm.
  5. Put the drained penne into the skillet. Add the grated Parmesan, a little salt (speck is already rather salty) and pepper to taste. Toss well, then serve in the warmed dishes.

Nutrition Facts Table

per 1 serving (310 g)

Amount

% Daily Value

Calories

490

Fat

17 g

26 %

Saturated 7.1 g
+ Trans 0.1 g

36 %

Cholesterol

40 mg

Sodium

550 mg

23 %

Carbohydrate

67 g

22 %

Fibre

5 g

20 %

Sugars

4 g

Net Carbs

62 g

Protein

17 g

Vitamin A

30 %

Vitamin C

13 %

Calcium

9 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin A, Vitamin K
Good source of  :
Fibre, Iron, Magnesium, Niacin, Phosphorus, Zinc
Source of  :
Calcium, Copper, Pantothenic Acid, Potassium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1 ½
Meat and Alternatives 1
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

26 Reviews (24 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | High Fibre | High Iron | Italian

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Yum! a bit salty done with prociutto but very quick and delicious. Will do again.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Easy enough, subbed in bacon for speck. Left the pan on low heat until the bottom burned a bit and got nice and crispy. This usually works best with a tomato sauce, but still an interesting twist!

Useful 0

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