Bacon & Leek Pasta
A super flavorful and comforting pasta for those cold winter nights
Ingredients
- 1 tbsp olive oil
- 6 slices of thick-cut bacon sliced (applewood smoked is my go-to choice)
- 1 bunch of leeks about 2-4, cleaned and sliced
- 1 cup heavy cream
- 1 cup grated Parmigiano-Reggiano cheese
- 1 tsp kosher salt
- freshly ground black pepper to taste
- 1 lb pasta
- chopped fresh basil optional topping
Instructions
- Fill a large pasta pot or sauce pot 3/4 of the way with water and add enough salt to "salt it like the ocean." Cover and heat on high heat until boiling.
- In a large saute pan, skillet or braiser, heat the olive oil and bacon on medium-high heat. Cook the bacon until it starts to turn brown but not crispy. Remove the bacon from the pan with a slotted spoon and set aside. Add the leeks to the pan and cook for a couple of minutes until cooked through.
- Add the cream and cooked bacon to the pan with the leeks. Stir and cook until the cream thickens. Add in the salt, Parmigianno-reggiano, and fresh ground pepper and stir.
- Meanwhile, add the pasta to the pot with boiling water and cook for 2 minutes less than what the instructions say on the packaging.
- Once the pasta is ready, add one full ladle of pasta water to the sauce (about 1/2 cup) and stir. Strain the pasta and add to the sauce. Cook in the sauce for one minute.
- Top with freshly ground pepper and chopped basil and serve.