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Pasta with Bacon and Leeks
Source: Food Network (Entered by Market Manager)This is addictive – no kidding!
Serves: 4 servings
Ingredients
12 oz
uncooked short pasta (rigatoni, penne, etc.)
6 slices
bacon
1/2 tsp
salt
1/4 tsp
ground black pepper
3/4 cup
heavy cream
1/3 cup
grated Parmesan cheese
Step by Step Instructions
- Cut leeks in half lengthwise and rinse well. Slice thinly. Bring a large pot of water to boiling and cook pasta according to package directions. Drain, reserving one cup of pasta water.
- Meanwhile, cook 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 Tbsp of the drippings. Add the leeks to the drippings in the skillet. Season with 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 cheese and half of the bacon. Toss to coat, adding enough of the reserved pasta water to loosen. To serve, top with the remaining bacon, more Parmesan cheese and snipped parsley.
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