Spring Vegetable and Bacon Alfredo

Creamy pasta with bacon, peas, asparagus, and leeks tossed in a light alfredo sauce.

Course Main dishes

Cuisine American

Prep Time 15

Cook Time 20

Total Time 30

Servings

Calories 344kcal

Begin boiling a large pot of water for the pasta. While you're waiting for the water to boil, continue with the rest of the recipe.
In a large saucepan or skillet, saute bacon until cooked through, stirring occasionally. Remove bacon with a slotted spoon and place on a paper towel lined plate to drain. Pour off all but 1 tablespoon of fat in the pan. In the remaining fat, saute leeks until tender, about 5 minutes. Remove leeks from the pan. Add 2 tablespoons olive oil and garlic cloves. Cook, stirring frequently for a couple minutes until the garlic begins to soften. Add flour and stir to combine. Whisk in milk and stock and bring to a simmer, whisking occasionally. Once the mixture starts simmering, it will thicken slightly. Add ¼ cup parmesan cheese. Keep the mixture warm over low heat, whisking occasionally, while you prepare the pasta.
Add spaghetti and a generous pinch of salt to the pot of boiling water. About 3 minutes before the spaghetti is done add the asparagus and peas to the pasta pot. Cook until the vegetables are tender but still holding their bright green color. Drain the pasta, peas and asparagus.
Combine the pasta, peas, asparagus, leeks, bacon and sauce. Toss gently to combine. Add salt, pepper and parmesan cheese to taste. Serve immediately with Signature SELECT Italian Sparkling Mineral Water on the side.