1 bunch leeks, white and light green parts only, sliced thinly
¾ heavy cream
⅓ cup Parmesan cheese, plus more for topping
reserved pasta water (will need this or the dish will be too dry)
Fresh parsley for garnish (optional)
fresh ground black pepper to taste
Cook pasta according to package directions.
Before draining pasta, reserve 1 cup of pasta water and set aside.
In the meantime, cook bacon over medium heat in a large skillet until crisp, stirring occasionally, about 8 minutes. Remove from pan, and place on paper towels. Reserve 1 tablespoon of bacon drippings in pan and pour off the rest of the bacon fat.
Add leeks to reserved bacon fat in pan, season with salt and pepper (to taste) and saute until soft, about 3 minutes.
Add cream and continue cooking for about 2 minutes.
Add drained pasta to pan with cream and leeks, and add half the bacon, the Parmesan, and ½ teaspoon of black pepper.
Add a small amount of pasta water (enough to loosen the mixture).
Top with the other half of bacon, extra Parmesan, and parsley.
Try Greek yogurt, or low/no fat sour cream in place of heavy cream for less fat
Recipe by Feeling Foodish at http://feelingfoodish.com/bacon-and-leek-pasta/