Rigatoni pasta with bacon and leeks

Ingredients:

• 340 g of mezzi rigatoni pasta (short tube-shaped pasta) or any other short pasta
• 1/3 cup grated Parmesan cheese, plus more for sprinkling
• 3/4 cup heavy cream
• 4 slices bacon, cut into 1.25cm strips
• Coarse salt
• 1 bunch well washed leeks (white and light green parts only), cut first in half lengthwise and then into thin slices
• Freshly ground pepper
• Chopped fresh parsley for sprinkling

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Discard 1 cup of the pasta cooking water and discard the remaining water.
2. Meanwhile, in a large skillet, cook the bacon over medium heat for 8 minutes, turning occasionally, until crisp.
   
   Remove the bacon with a slotted spoon and pat dry on paper towels; reserve about 1 tablespoon of the rendered fat in the pan and discard the rest.
3. Add the leeks to the skillet with the remaining fat. Season with 1/2 teaspoon of salt and pepper and cook for about 3 minutes, stirring occasionally, until the onions are soft. Add the heavy cream and cook for 2 minutes, until the mixture thickens.
4. Add the pasta and Parmesan cheese, half the bacon, and 1/2 teaspoon pepper to the skillet; shake to combine, adding enough of the pasta cooking liquid to loosen the mixture.
   
   Before serving, top with the remaining bacon, some more Parmesan and parsley.
   
   We offer another recipe macaroni with bacon and cheese.