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Creamy Leek & Bacon Pasta with Goat Cheese.

  • 6 slices
  • 1 (4 oz) log
    goat cheese
  • 4
  • 2 oz
    Parmesan cheese
  • 10 oz
    penne pasta
    black pepper
  • 1
    Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.
  • 2
    Wash and dry the fresh produce.
    4 leeks
  • 3
    Preheat a skillet over medium heat.
  • 4
    Cut the bacon crosswise into ¼-inch-thick strips.
    6 slices bacon
  • 5
    When the water in the saucepan comes to a boil, uncover the pan and season the water with salt, then add the pasta and stir for a few seconds. Cook the pasta, uncovered, for 11 to 12 minutes (or according to package directions). Drain the pasta in a colander, reserving 1 cup of the cooking water.
    2 tbsp salt
    10 oz (about 3 cups) penne pasta
  • 6
    Add the bacon to the skillet; cook, stirring occasionally, until cooked through but not crispy, 2 to 4 minutes. Once done, transfer to a bowl, leaving the drippings in the skillet.
  • 7
    While the bacon cooks, trim off and discard the ends of the leeks; thinly slice the leeks crosswise.
  • 8
    Once the bacon has been transferred, add the leeks to the skillet and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes.
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Finely grate 2 cups of Parmesan and transfer to a small bowl.
    2 oz Parmesan cheese
  • 10
    Add the pasta, bacon, goat cheese, ¾ of the Parmesan (save the rest for garnishing) and reserved cooking water to the skillet; cook, stirring constantly, until the mixture is smooth and thoroughly combined, 1 to 2 minutes.
    1 (4 oz) log goat cheese
  • 11
    To serve, divide the pasta between bowls, sprinkle with the remaining Parmesan, and garnish with black pepper. Enjoy!
    ¼ tsp black pepper