Pasta with Bacon and Leeks

Pasta with Bacon and Leeks might be just the main course you are searching for. For $1.05 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 596 calories, 18g of protein, and 29g of fat. This recipe serves 4. 133 people have made this recipe and would make it again. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up kosher salt, fresh parsley, leeks, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is pretty good. Similar recipes are Pasta with Leeks and Bacon, Leeks with bacon & mushrooms, and Bacon and Eggs with Leeks.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 slices bacon, cut into 1/2-inch pieces

Chopped fresh parsley, for topping

3/4 cup heavy cream

Kosher salt

1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well

1/3 cup grated parmesan cheese, plus more for topping

Freshly ground pepper

12 ounces mezzi rigatoni (or other short pasta)

Equipment:

pot

frying pan

slotted spoon

paper towels

Cooking instruction summary:

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 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, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley. Photograph by Justin Walker

 

Step by step:


1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.

3. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes.

4. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.

5. Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes.

6. Add the heavy cream and cook until it begins to thicken, about 2 minutes.

7. 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. To serve, top with the remaining bacon, more parmesan and parsley.

8. Photograph by Justin Walker


Nutrition Information:

Quickview
618k Calories
18g Protein
28g Total Fat
70g Carbs
19% Health Score
Limit These
Calories
618k
31%

Fat
28g
45%

  Saturated Fat
14g
93%

Carbohydrates
70g
23%

  Sugar
5g
6%

Cholesterol
81mg
27%

Sodium
500mg
22%

Get Enough Of These
Protein
18g
37%

Vitamin C
100mg
122%

Selenium
60µg
86%

Vitamin A
3402IU
68%

Vitamin K
71µg
68%

Manganese
0.88mg
44%

Phosphorus
299mg
30%

Vitamin B6
0.42mg
21%

Fiber
4g
18%

Magnesium
65mg
16%

Vitamin B3
3mg
16%

Calcium
157mg
16%

Folate
58µg
15%

Copper
0.28mg
14%

Zinc
2mg
13%

Potassium
454mg
13%

Vitamin B1
0.19mg
13%

Vitamin E
1mg
13%

Vitamin B2
0.21mg
13%

Iron
1mg
10%

Vitamin B5
0.89mg
9%

Vitamin B12
0.29µg
5%

Vitamin D
0.44µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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