Rigatoni pasta with bacon and leek – a detailed recipe cooking. 
Photo of the dish:Justin Walker Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr mezzi rigatoni pasta (pasta in the form of short tubes) or any other short pasta
- 1/3 Art. grated Parmesan cheese, and a little more for sprinkling
- 3/4 Art. fat cream
- 4 slices of bacon, cut into strips of 1.25 cm
- Coarse salt
- 1 bunch of well-washed leeks (only white and light green parts), first cut lengthwise in half, and then into thin slices
- Freshly ground pepper
- Chopped fresh parsley for sprinkling
Recipes with similar ingredients: rigatoni paste, Parmesan cheese, cream, leek, parsley, bacon
Recipe preparation:
- Boil salt water in a large pot. Add the pasta and cook them as indicated on the packaging. Pour 1 tbsp. water in which cooked pasta, drain the rest of the water.
- Meanwhile, fry the bacon in a large skillet over medium heat. for 8 minutes, periodically turning over until it becomes crispy. Remove the bacon with a slotted spoon and pat dry on paper towels; leave in a pan about 1 tbsp. l melted fat, the rest drain.
- Add leek to the pan with leftover fat. Add by 1/2 tsp salt and pepper and cook for about 3 minutes, periodically stirring until onion is soft. Add fat cream and cook for 2 minutes until the mixture thickens.
- Add pasta and parmesan, half bacon and 1/2 to the pan. tsp pepper; shake to mix while adding as much the liquid in which the pasta was cooked, so that the resulting mixture becomes more tender. Before serving, lay out the remaining bacon, some more parmesan and parsley. We offer another recipe pasta with bacon and cheese.
