Pasta with Bacon and Leeks

Pasta with Bacon and Leeks might be just the main course you are searching for. For $1.05 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 596 calories, 18g of protein, and 29g of fat. This recipe serves 4. 133 people have made this recipe and would make it again. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up kosher salt, fresh parsley, leeks, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is pretty good. Similar recipes are Pasta with Leeks and Bacon, Leeks with bacon & mushrooms, and Bacon and Eggs with Leeks.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 slices bacon, cut into 1/2-inch pieces

Chopped fresh parsley, for topping

3/4 cup heavy cream

Kosher salt

1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well

1/3 cup grated parmesan cheese, plus more for topping

Freshly ground pepper

12 ounces mezzi rigatoni (or other short pasta)

Equipment:

pot

frying pan

slotted spoon

paper towels

Cooking instruction summary:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta. Meanwhile, cook the 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 tablespoon of the drippings from the skillet. Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each 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, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley. Photograph by Justin Walker

 

Step by step:


1. Bring a large pot of salted water to a boil.

2. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.

3. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes.

4. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.

5. Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes.

6. Add the heavy cream and cook until it begins to thicken, about 2 minutes.

7. Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

8. Photograph by Justin Walker


Nutrition Information:

Quickview
618k Calories
18g Protein
28g Total Fat
70g Carbs
19% Health Score
Limit These
Calories
618k
31%

Fat
28g
45%

  Saturated Fat
14g
93%

Carbohydrates
70g
23%

  Sugar
5g
6%

Cholesterol
81mg
27%

Sodium
500mg
22%

Get Enough Of These
Protein
18g
37%

Vitamin C
100mg
122%

Selenium
60µg
86%

Vitamin A
3402IU
68%

Vitamin K
71µg
68%

Manganese
0.88mg
44%

Phosphorus
299mg
30%

Vitamin B6
0.42mg
21%

Fiber
4g
18%

Magnesium
65mg
16%

Vitamin B3
3mg
16%

Calcium
157mg
16%

Folate
58µg
15%

Copper
0.28mg
14%

Zinc
2mg
13%

Potassium
454mg
13%

Vitamin B1
0.19mg
13%

Vitamin E
1mg
13%

Vitamin B2
0.21mg
13%

Iron
1mg
10%

Vitamin B5
0.89mg
9%

Vitamin B12
0.29µg
5%

Vitamin D
0.44µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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