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Pasta with Bacon and Leeks
From Foothills Market
<p>This is addictive – no kidding!</p>Source: Food Network (Entered by Market Manager)
Serves: 4 servings
12 oz uncooked short pasta (rigatoni, penne, etc.)
6 slices bacon
1 bunch leeks
1/2 tsp salt
1/4 tsp ground black pepper
3/4 cup heavy cream
1/3 cup grated Parmesan cheese
Step by Step Instructions
- Cut leeks in half lengthwise and rinse well. Slice thinly. Bring a large pot of water to boiling and cook pasta according to package directions. Drain, reserving one cup of pasta water.
- Meanwhile, cook 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 Tbsp of the drippings. Add the leeks to the drippings in the skillet. Season with 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 cheese and half of the bacon. Toss to coat, adding enough of the reserved pasta water to loosen. To serve, top with the remaining bacon, more Parmesan cheese and snipped parsley.
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