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:

Equipment:

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:

covered percent of daily need