Leek, Bacon, and Pasta

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

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.

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.

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.