Bacon Leek Pasta

Ingredients

• 8.8 oz (250 g) rigatoni or another short pasta
• 1 tablespoon olive oil
• 1/2 lb (250 g) bacon rashers, roughly chopped
• 2 medium or 1 large leek, white and lightly green parts only, chopped
• 10.5 oz (300 g) shiitake mushrooms, roughly chopped
• 3/4 cup (180 g) cream cheese
• A handful chives, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil and salt it. Cook the pasta until it's al dente according to the package instructions. Once it's cooked, drain and set it aside, but keep two cups of the pasta water for later.

2. 2

   Meanwhile, heat the olive oil in a large...: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the roughly chopped bacon rashers to the skillet and cook until they're crispy. Remove the bacon with a slotted spoon, and set it aside.

3. 3

   Add the chopped leeks to the skillet with...: Add the chopped leeks to the skillet with the bacon fat and saute for 2-3 minutes, stirring often.

4. 4

   Stir in the mushrooms and cook for another...: Stir in the mushrooms and cook for another 2-3 minutes or until they’re softened and lightly browned.

5. 5

   Lower the heat, add a splash of the...: Lower the heat, add a splash of the reserved pasta water, then stir in the cream cheese until it melts and forms a creamy sauce. Add more pasta water as needed to thin it out.

6. 6

   Transfer the cooked pasta and bacon to the...: Transfer the cooked pasta and bacon to the skillet, tossing everything together so that the pasta is well coated in the creamy sauce. Stir in the chives and season with salt and freshly ground black pepper to taste.

7. 7

   Serve immediately with some extra freshly chopped chives...: Serve immediately with some extra freshly chopped chives on top if you like.