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