Creamy Pasta with Bacon and Leeks Recipe

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Full of flavor, this pasta dish is over the top. With Parmesan, bacon and the light onion flavor from the leeks, you're going to love this. And it's easy, too.

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Servings:

Ingredients

16 ounces rigatoni pasta
6 slices bacon, diced
1 leek, halved lengthwise, thinly sliced and rinsed well
freshly ground black pepper
1 cup heavy cream
1/3 cup grated Parmesan cheese
fresh parsley, chopped

Directions

PREP

15 mins

COOK

15 mins

READY IN

30 mins

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; 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, bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen.

To serve, top with more parmesan and parsley, if desired.

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