Daily Archives: May 23, 2014

Pasta with leeks and bacon

Imagine potato and leek soup, but with bacon instead of potatoes.

This recipe hails from Food Network Magazine – it was on the cover of March’s issue.


  • 12 oz rigatoni pasta
  • 4 slices bacon, cut into 1/2 inch pieces
  • 1 bunch leeks, halved lengthwise, thinly sliced (only white and light green parts)
  • salt and pepper
  • 3/4 cup heavy cream
  • 1/3 cup Parmesan cheese, plus more for topping
  • dried or fresh parsley, for garnish

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