Holy creamy goodness! This pasta is so yummy, you’re sure to make it again and again. If you don’t have kalettes, try substituting kale or brussels sprouts.
Creamy Leek & Kalette Pasta
- 12 ounces penne pasta
- 4 slices bacon, cut into ½-inch pieces
- Your Kalettes
- 1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
- Freshly ground pepper
- ¾ cup heavy cream
- ½ cup grated parmesan cheese, plus more for topping
- 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 and rinse with cool water.
- 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.
- Add the leeks and kalettes to the drippings in the skillet. Season with a ½ teaspoon salt and a ½ teaspoon of pepper and cook, stirring occasionally, until soft, about 3 minutes.
- Add the heavy cream and cook until it begins to thicken, about 2 minutes. Add the pasta to the skillet along with the parmesan, half of the bacon and ½ teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen.
- To serve, top with the remaining bacon, and of course more parmesan cheese.