Parmesan Farfalle with Leeks and Bacon
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Cook time: 
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Serves: 4 servings
 
A standard Parmesan and pasta, with some flexibility on which CSA veggies are used. (Mushrooms or cabbage would be great!)
Ingredients
  • 1 bunch leeks, cleaned and tender (white/lighter green) parts cut into 1 inch semi-circles
  • ½ cup heavy cream
  • 6 slices of bacon (4 for the dish 2 on the side)
  • 3 cups of dry farfalle
  • 4 tbsp Parmesan Cheese, more as needed for garnish
  • other veggies as desired
Instructions
  1. Cook the pasta according to package directions while simultaneously cooking the slices of bacon until just crispy.
  2. Set aside the bacon leaving the rendered fat in the pan (drain some fat if desired). Heat the pan over medium heat and sauté the leeks (and other desired veggies) until tender but not browned, about 3-5 minutes.
  3. Add heavy cream to the leeks and bring to a gentle bubble, reducing the heat if bubbling too hard. Reduce the cream until thickened, about 5 minutes.
  4. When done, drain your pasta, reserving a little bowl of pasta water on the side.
  5. Lightly sprinkle some freshly grated Parmesan on the pasta and stir, using the reserved water to help keep Parmesan from clumping.
  6. Stir over heat until just incorporated and remove from the heat. Serve with more Parmesan and bacon on the side.
Recipe by CSA|365 at https://www.csa365.org/2015/10/parmesan-farfalle-with-leeks-and-bacon/