Creamy Leek & Bacon Pasta with Goat Cheese
, 4 servings
Penne tossed in a skillet with bacon, soft leeks, goat cheese and Parmesan, loosened into a creamy sauce with pasta water.
| prepBring a large pot of water to a boil | |||
| prepPreheat skillet over medium heat | |||
| salt, for pasta water | Cook pasta 11-12 min, reserve water | Add pasta, bacon, cheeses & water; stir 1-2 min | Serve, top with Parmesan & pepper |
| 283 g penne pasta | |||
| 6 slices bacon | Cut bacon, cook 2-4 min, set aside | ||
| 4 leeks | Slice leeks, cook 6-8 min until tender | ||
| salt, for leeks | |||
| black pepper, for leeks | |||
| Parmesan, finely grated, 3/4 of the 57 g (for the sauce) | |||
| 113 g goat cheese | |||
| 240 ml reserved pasta water | |||
| Parmesan, finely grated, remaining 1/4 (for garnish) | |||
| black pepper, for garnish | |||
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