Leek, Bacon, and Pasta aBest Dishes With Bacon

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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."

Ingredients :

1 (16 ounce) package farfalle (bow-tie) pasta
1 pound bacon, diced
1 leek (white and light green part only), sliced
3/4 pound cremini mushrooms, sliced
3 tablespoons sour cream
ground black pepper to taste
1/2 teaspoon parsley, or to taste
1 tablespoon grated Parmesan cheese, or to taste

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

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.
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.
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.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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