Bacon. Cheese. Pasta. Leeks. What else can we say? (mom said not to talk with our mouths full…)
Ingredients:
Kosher salt
12 ounces penne pasta
4 slices bacon, cut into ½ inch pieces
1 bunch leeks thinly sliced
Fresh ground pepper
¾ cup heavy cream
1/3 cup grated Parmesan cheese
Directions:
Step 1: 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
Step 2: 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 towel.
Step 3: Add the leeks to the drippings in the skillet. Season with ½ teaspoon each salt and pepper and cook, stirring occasionally until soft about 3 minutes. Add heavy cream and cook until it begins to thicken about 2 minutes.
Step 4: Add the pasta to the skillet along with the Parmesan, half of the bacon and ½ teaspoon pepper, toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve top with the remaining bacon and parmesan cheese.
