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 caloriescarbohydrate: 59.1 gcholesterol: 31.2 mgfat: 13.9 gfiber: 4.1 gprotein: 22.4 gsaturatedFat: 4.9 gservingSize: -sodium: 619 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Leek, Bacon, and Pasta
Directions
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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.