Leek, Bacon, and Pasta

This is our family's take on a dish my husband saw on TV (I believe the original used pancetta and some hard-to-find ingredients). It's super tasty and quick. Always a big hit at my house and we rarely have leftovers.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 449 Calories

Ingredients

• 3 tablespoons sour cream
• ground black pepper to taste
• 1 pound bacon, diced
• 1 tablespoon grated Parmesan cheese, or to taste
• 1 (16 ounce) package farfalle (bow-tie) pasta
• 1 leek (white and light green part only), sliced
• ¾ pound cremini mushrooms, sliced
• ½ teaspoon parsley, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.

Step 2

Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. Cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.

Step 3

Return bacon to skillet and stir in bow-tie pasta. Gently mix in sour cream and season with black pepper and parsley. Top with Parmesan cheese to serve.