One Pot Creamy Bacon Pasta

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Step 1

Cook bacon in large, wide, deep skillet, Dutch oven or saucepan over medium heat, stirring occasionally, until browned but not crispy, 4 to 5 minutes. If already cooked, add safflower oil first.

Step 2

Drain all but 1 tbsp bacon fat from pan. Add 2 cups mushrooms; cook, stirring often, until beginning to soften, 2 to 3 minutes. Add leek and garlic (2tsp); cook, stirring, 1 minute.

Step 3

Arrange pasta in flat, even layer over top, breaking some noodles if necessary to fit. Spread kale or spinach over top. Pour in broth and lemon juice to completely cover pasta (add water if necessary to ensure pasta is covered; it’s okay if kale is not submerged). Do not stir.

Step 4

Bring to a simmer over medium-high heat. Cook undisturbed until liquid is almost fully absorbed and pasta is al dente or tender but firm, 8 to 12 minutes.

Step 5

Reduce heat to low. Add the cheese, the cream, herbs and the lemon zest. Toss to combine. Cook until sauce is glossy and thickened, 3 to 4 minutes. Season with pepper.

Step 6

Divide among serving bowls. Sprinkle with cheese.

Step 7

Tip: The cook time for your pasta will vary depending on the type – you want to check it at the cook time specified on the box, but it may need a little extra time.