My sister-in-law Camilla makes this pasta sauce each time we are visiting her in Sweden and usually on a day when we’ve been busy shopping and need a quick meal for the hungry family. This only takes 30 minute to make and tonight I decided to change it a bit by adding some chicken and omitting the peas. I am giving you both her recipe and the version I made tonight for our supper. This sauce is just wonderful! Try it – you will love it!

*Camilla’s Recipe:
5 servings

Ingredients:

• 1/2 pound bacon
• 1 leek, quartered and sliced
• 1 C creme fraiche
• 1 C milk
• 1/2 C frozen peas
• pasta
• salt/pepper to taste

Greasy Pot Recipe:
 5 servings

Ingredients:

• 1/2 pound bacon
• 1 boneless chicken breast
• 1 leek, quartered and sliced
• 1 C creme fraiche (or whipping cream)
• 1 C milk
• pasta
• salt/pepper to taste

Do this:

Cut bacon and chicken into small pieces. Brown the bacon until crispy and place in a bowl. Sauté leek in the bacon grease until translucent and place in bowl with the browned bacon. Pour bacon grease into heated dutch oven and brown the chicken pieces. When chicken has browned, add the bacon, leeks, creme fraiche, and milk. Salt & pepper to taste. Simmer for 10 minutes to incorporate flavors and thicken slighty with Wondra Flour. The sauce will get thicker after it is poured onto the pasta.
Start boiling the pasta when all sauce ingredients are simmering.

*Follow the same procedure with Camilla’s recipe omitting the chicken and add the frozen peas to the sauce.

Cut bacon into small pieces and brown in frying pan. Remove from grease and place in bowl

Slice and quarter leek 

Sauté chopped leeks in bacon grease until translucent. Place in bowl with browned bacon 

Leeks and bacon in bowl 

Cut boneless chicken breasts into small pieces and brown in bacon grease

Add the leeks and bacon to the browned chicken

Simmer for 10 minutes after adding the creme fraiche and milk. Thicken slightly with Wondra flour and serve on pasta