Leek, Bacon, and Pasta recipe

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Ingredients

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

Nutrition Info

449.2 calories
carbohydrate: 59.1 g
cholesterol: 31.2 mg
fat: 13.9 g
fiber: 4.1 g
protein: 22.4 g
saturatedFat: 4.9 g
servingSize: -
sodium: 619 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

6 servings

Recipe Note

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.

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