🍴Servings: 4 🍽️Pre: 10 mins 🥓Cook: 30 mins
🥓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
🍳INSTRUCTIONS:
Step 1：Bring a large pot of salted water to a boil. Add pasta and cook as directed on label. Reserve 1 cup cooking water; drain pasta.
Step 2：Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove bacon with a slotted spoon and drain on paper towels; pour bacon grease saver from skillet, leaving a tablespoon of fat in the pan.
Step 3：Add leeks to skillet drippings. Season with 1/2 teaspoon salt and pepper and cook, stirring occasionally, until softened, about 3 minutes. Add heavy cream and cook until thickened, about 2 minutes.
Step 4：Add pasta, Parmesan, half of bacon, and 1/2 teaspoon pepper to skillet; stir to combine, adding enough reserved pasta cooking water to thin out. To serve, top with remaining bacon, more Parmesan, and parsley.
Step 2：Meanwhile, cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove bacon with a slotted spoon and drain on paper towels; pour bacon grease saver from skillet, leaving a tablespoon of fat in the pan.
Step 3：Add leeks to skillet drippings. Season with 1/2 teaspoon salt and pepper and cook, stirring occasionally, until softened, about 3 minutes. Add heavy cream and cook until thickened, about 2 minutes.
Step 4：Add pasta, Parmesan, half of bacon, and 1/2 teaspoon pepper to skillet; stir to combine, adding enough reserved pasta cooking water to thin out. To serve, top with remaining bacon, more Parmesan, and parsley.
