- 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
- 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.
03/24/2018
recipepes.com
Leek, Bacon, and Pasta, recipe
PT15M
PT1H
5
455 calories
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