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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is our family's take on a dish my husband saw on TV (I believe the original used pancetta and some hard-to-find ingredients). It's super tasty and quick. Always a big hit at my house and we rarely have leftovers. Ingredients:
1 (16 ounce) package farfalle (bow-tie) pasta |
1 pound bacon, diced |
1 leek (white and light green part only), sliced |
3/4 pound cremini mushrooms, sliced |
3 tablespoons sour cream |
ground black pepper to taste |
1/2 teaspoon parsley, or to taste |
1 tablespoon grated parmesan cheese, or to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
2. Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. Cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.
3. Return bacon to skillet and stir in bow-tie pasta. Gently mix in sour cream and season with black pepper and parsley. Top with Parmesan cheese to serve.
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