Ingredients

• Kosher salt
• 12 ounces mezzi rigatoni (or other short pasta)
• 4 slices bacon, cut into 1/2-inch pieces
• 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
• Freshly ground pepper
• 3/4 cup heavy cream
• 1/3 cup grated parmesan cheese, plus more for topping
• Chopped fresh parsley, for topping

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
2. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
3. Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
4. Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
5. Photograph by Justin Walker