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dinner · european

Creamy Leek & Bacon Penne with Goat Cheese & Sweet Peas

Prep: 18 min
Cook: 7 min
Total: 25 min
Yield: 2 servings
Creamy Leek & Bacon Penne with Goat Cheese & Sweet Peas

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Instructions

1
Bring a large covered pot of water to a boil over high heat with the salt.
2
While the water heats, finely zest the lemon onto a small plate and cut it in half, then chop the bacon into 0.5-inch pieces.
3
Cook the bacon in a 12-inch skillet over medium heat 6 to 7 minutes, stirring now and then, until crisp and deeply browned.
4
Meanwhile, trim the leek, halve it lengthwise, slice it thinly, and swish the slices in a colander under cold water to rinse out the grit.
5
Lift the bacon onto a paper-towel-lined plate, leaving about 1 tablespoon of fat in the skillet.
6
Add the leek to the fat, strip the thyme leaves over it, and cook 6 minutes, stirring now and then, until soft, sweet, and just golden at the edges.
7
Drop the penne into the boiling water and cook until al dente, about 10 minutes.
8
Mince the garlic, stir it into the leeks, and cook 1 minute until fragrant, then turn the heat to low.
9
Add the peas to the pasta pot for the last minute, scoop out a cup of pasta water, then drain the penne and peas together.
10
Tip the pasta and peas into the skillet, crumble in the goat cheese, and add the Parmesan with half the reserved pasta water.
11
Toss over low heat until the cheeses melt into a creamy sauce, squeeze in the lemon juice, and loosen with more pasta water if it tightens.
12
Stir in the lemon zest and the pepper, then serve topped with the crisp bacon.
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