Pasta with Bacon and Leeks

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces mezzi rigatoni (or other short pasta)
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
  • Freshly ground pepper
  • 3/4 cup heavy cream
  • 1/3 cup grated parmesan cheese, plus more for topping
  • Chopped fresh parsley, for topping
Directions

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.

Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.

Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.

Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

Photograph by Justin Walker


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    This recipe is featured in:

    Better with Bacon