Creamy Leek & Bacon Pasta with Goat Cheese

A quick, comforting pasta with sautéed leeks and bacon, tossed with creamy goat cheese, Parmesan, and a splash of starchy pasta water for a silky sauce. Ready in about 30 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a medium saucepan about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Step 2

Wash and dry the fresh produce (2 leeks).

Step 3

Preheat a skillet over medium heat.

Step 4

Cut the bacon crosswise into 6-mm-thick strips.

Step 5

When the water in the saucepan comes to a boil, uncover the pan and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Drain the pasta in a colander, reserving 1/2 cup of the cooking water.

Step 6

Add the bacon to the skillet; cook, stirring occasionally, until cooked through but not crispy, 2 to 4 minutes. Once done, transfer to a bowl, leaving the drippings in the skillet.

Step 7

While the bacon cooks, trim off and discard the ends of the leeks; thinly slice the leeks crosswise.

Step 8

Once the bacon has been transferred, add the leeks to the skillet and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes.

Step 9

Finely grate 1 cup of Parmesan and transfer to a small bowl.

Step 10

Add the pasta, bacon, goat cheese, 3/4 of the Parmesan (save the rest for garnishing) and reserved cooking water to the skillet; cook, stirring constantly, until the mixture is smooth and thoroughly combined, 1 to 2 minutes.

Step 11

To serve, divide the pasta between bowls, sprinkle with the remaining Parmesan, and garnish with black pepper. Enjoy!