Creamy Leek and Bacon Pasta

Name: Creamy Leek and Bacon Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 strips Bacon (reserve about 1 tbsp of bacon fat for cooking); 2 Leeks (light green and white portion only); 1 small Shallot (chopped); 1/4 tsp Kosher Salt (more to taste); 1/4 tsp Black Pepper (more to taste and serve ); 1/4 cup White Wine (or chicken broth); 3/4 cup Heavy Cream; 8 oz Pasta (I used mezze rigatoni; reserve 1 cup pasta water); 1/4 cup Gruyere Cheese (shredded; more to serve); Fresh Parsley (optional to serve)

8 steps

Prep:10minCook:30min

This pasta combines crispy bacon, sautéed leeks, and a rich cream sauce for a simple yet flavorful meal. Perfect for a cozy weeknight dinner!

Updated at: Thu, 21 Nov 2024 09:03:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories706.6 kcal (35%)

Total Fat39.5 g (56%)

Carbs64.4 g (25%)

Sugars5.9 g (7%)

Protein19.7 g (39%)

Sodium482.7 mg (24%)

Fiber3.2 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

4 stripsBacon

reserve about 1 tbsp of bacon fat for cooking

2Leeks

light green and white portion only

¼ tspBlack Pepper

more to taste and serve

¼ cupWhite Wine

or chicken broth

¾ cupheavy cream

8 ozPasta

I used mezze rigatoni, reserve 1 cup pasta water

¼ cupGruyere Cheese shredded

more to serve

Fresh Parsley

optional, to serve

Instructions

Step 1

Cut the uncooked bacon crosswise into 1-inch wide strips to create lardons. Heat a large pan over medium heat. Add the bacon lardons to the pan in a single layer. Cook, stirring occasionally, until the bacon is crispy, about 10 minutes.

Step 2

While the bacon cooks, prepare the leeks. Trim off the dark green tops and root ends, keeping the white and light green parts. Slice the leeks thinly into rounds, or for smaller pieces, first cut the leeks lengthwise, then slice into half-moons. Rinse thoroughly under cold water to remove any dirt or grit, and set aside.

Step 3

Once the bacon is cooked, transfer to a paper towel-lined plate to drain. Remove the bacon fat, but leave about 1 tbsp in the pan.

Step 4

In the same skillet with the reserved bacon fat, add the sliced leeks and chopped shallot. Season with salt and pepper. Sauté over medium heat, stirring occasionally, until the leeks are softened and beginning to brown, about 5-7 minutes.

Step 5

Pour in the white wine or broth to deglaze the pan. Stir, scraping up any browned bits from the bottom of the skillet, and cook for 2-3 minutes until the wine has mostly absorbed.

Step 6

Reduce the heat to low and stir in 3/4 cup of heavy cream. Allow the mixture to simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.

Step 7

Meanwhile, cook your pasta according to package instructions until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the cooked pasta and shredded gruyere cheese to the skillet with the cream sauce. Toss until well combined and the cheese is melted. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 8

Divide among bowls to serve. Top with the reserved crispy bacon. Serve with fresh parsley, additional gruyere cheese, and black pepper as desired.

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