Name: Creamy Leek & Bacon Pasta with Goat Cheese
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 9 slices bacon; 1 ½ (113 g) logs goat cheese; 6 leeks; 85 ½ g Parmesan cheese; 424 ½ g penne pasta; black pepper; salt

Creamy Leek & Bacon Pasta with Goat CheeseCreamy Leek & Bacon Pasta with Goat Cheese — a 35-minute dinner recipe with 7 ingredients, serving 6.Ingredients

9 slices bacon

1 ½ (113 g) logs goat cheese

6 leeks

85 ½ g Parmesan cheese

424 ½ g penne pasta

black pepper

salt

Instructions

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

Wash and dry the fresh produce.

Preheat a skillet over medium heat.

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

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 ½ cup of the cooking water.

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.

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

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.

Finely grate 3 cups of Parmesan and transfer to a small bowl.

Add the pasta, bacon, goat cheese, ¾ 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.

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

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