Annalisa’s Pasta Sauce

Annalisa & JussiOriginally uploaded by wjharrison77.

Cracking day at school today. One of those days that had me bouncing like Tigger as I left the building. Can’t quite explain why it was so good either. It was a pretty average day, and that makes the fact that it was so good even better! 🙂

This next recipe is an odd one. It was introduced to me by an Italian-Austrian friend called Annalisa, and to say I was sceptical about its success would be a gross understatement.

I vividly remember the rainy March day I sat in her kitchen watching her prepare it. As she chopped the ingredients she was telling me about a life-changing decision she had recently made and though I tried hard to listen all I could think was: what on earth is she putting in this pasta sauce?!

I saw bacon (fairly standard); I saw cream (not unusual); I saw a huge leek (ok), and then I saw some carrots. Carrots? Carrots? The carrots confused me greatly. To make it worse, she grated the carrots. This couldn’t work, surely.

But, despite my extreme misgivings – misgivings that had me wondering if Annalisa actually was two thirds Italian as she had claimed and whether I should be in the apartment with her on my own – the sauce was fantastico!

I tried to take a photo of the sauce but, much like me, it does not photograph well.  Instead, I posted a photo of Annalisa herself and her fiance.

Annalisa’s Pasta Sauce (serves 2)

1 tblspn olive oil
4 big rashers of unsmoked bacon (more if you live outside of the UK – our bacon is huge in comparison to what I’ve seen in European and North American shops), chopped thickly
1 medium leek, sliced thinly
2 large carrots, grated thickly
250g creme fraiche
200g pasta of your choice (I like wholewheat fusilli)

  • Fry the bacon gently in the olive oil until it leaves some of its fat.
  • Add the leek and saute until leek is soft and sweet.
  • Add the carrot and saute for 2 mins.
  • Add the creme fraice and a little water – enough to loosen the sauce.
  • Season with pepper. You probably won’t need any salt due to the saltiness of the bacon.
  • Simmer gently whilst you cook the pasta.
  • Combine sauce with pasta.

I’m entering this one in the Presto Pasta round up.


One thought on “Annalisa’s Pasta Sauce

  1. The recipe does sound delicious. I’ll be posting it on Presto Pasta Night. Too bad there’s no photo, but we’ll all just have to close our eyes and imagine. Or…you could visit everyone and bring the dish 😉

    Thanks for sharing.

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