Pasta With Bacon And Leeks
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
59
Spice
49
Sweetness
61
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
340 g
Rigatoni (mezzi)3 cup
Heavy CreamDirections:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs
3
Reserve 1 cup of the cooking water; drain the pasta
4
Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes
5
Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet
6
Add the leeks to the drippings in the skillet
7
Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes
8
Add the heavy cream and cook until it begins to thicken, about 2 minutes
9
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
10
To serve, top with the remaining bacon, more parmesan and parsley
11
Photograph by Justin Walker