This is excellent with pasta such as linguini.
2 tbsp olive oil
4 slices of bacon, chopped
300 ml cream
Freshly ground black pepper
2 tbsp chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Remove and discard outside skin and the dark green top from leek. Cut leek in half lengthwise and rinse well under running water to remove all dirt. Slice thinly.
Heat a heavy based frying pan over medium heat. Add oil and leek and cook for 5 minutes, stirring often. Add bacon and continue to cook for 2–3 minutes.
Add cream, bring to the boil, then reduce and simmer for 5-10 minutes until sauce thickens. Season with pepper and chopped parsley.