Pasta with Bacon and Leeks
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 365 calorie
- Total Fat
- 32 grams
- Saturated Fat
- 17 grams
- Cholesterol
- 97 milligrams
- Sodium
- 727 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 3 grams
- Protein
- 21 grams
- Total: 30 min
- Active: 30 min
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.