Galley Chef
Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 pound bacon
- 2 leeks white part only halved lengthwise and sliced crosswise
- salt to taste
- 3/4 cup heavy cream
- 2 teaspoons fresh tarragon finely chopped
- 1/4 cup pernod
- 1 cup grated parmesan
- 1 lb pappardelle or fettucine
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