Creamy Leek and Pea Pasta with Crispy Bacon

Make it

Instructions

1. 01

   Clean and prepare the vegetables and toppings

   Trim the roots and dark green tops from 2 leeks. Halve lengthwise, fan the layers under cool running water to remove grit, drain, pat dry, and slice thinly. Peel and mince 3 garlic cloves. Wash and dry 1 lemon, then finely zest it and squeeze out its juice; keep the zest and juice separate. Grate 60 g Parmesan cheese if it is not already grated. Set everything near the stove. | Why: Cleaning between the leek layers prevents grit in the finished sauce, and having everything ready keeps the cooking moving.

2. 02

   Start the pasta water and crisp the bacon

   Fill a large pot with 3 l water, cover, and put over high heat; allow about 8–10 minutes for a rolling boil. Meanwhile, lay 4 bacon slices in a cold large, deep skillet. Set over medium heat and cook for 7–9 minutes, turning occasionally, until browned and crisp. Transfer to a paper-towel-lined plate, leaving about 2 tbsp rendered fat in the skillet; carefully discard any excess. When cool enough to handle, crumble the bacon. Keep the skillet off the heat until the next step. | Why: Starting bacon in a cold pan renders its fat gently, leaving flavorful drippings for the leeks.

3. 03

   Cook the pasta and peas

   Once the water boils, stir in 1 tsp kosher salt and 320 g dry short pasta. Cook uncovered according to the package directions, typically 9–11 minutes, stirring occasionally, until just tender with a slight bite. During the last 2 minutes of cooking, stir in 150 g frozen peas; no thawing is needed. Before draining, scoop out 1 cup of the starchy cooking water, then drain the pasta and peas in a colander. Work on the skillet sauce during this cooking time. | Why: Cooking peas briefly in the same pot saves a pan and keeps them bright and sweet.

4. 04

   Soften the leeks and make a silky sauce

   While the pasta cooks, put the skillet with reserved drippings over medium heat. Add the sliced leeks and cook 5–7 minutes, stirring, until soft and pale golden. Add the minced garlic and stir for 30 seconds, just until fragrant. Pour in 120 ml heavy cream and add 1/2 tsp freshly ground black pepper. Simmer gently for 2 minutes, until slightly thickened; turn the heat to low. If the pasta is not ready, take the skillet off the heat so the sauce does not overreduce. | Why: Softening the leeks before adding cream creates a sweet, aromatic base without scorching the garlic.

5. 05

   Toss, finish and serve

   Return the skillet to low heat if needed. Add the drained pasta and peas, grated Parmesan, lemon zest, and 1 tbsp lemon juice; toss for 1–2 minutes, adding reserved cooking water a few tablespoons at a time until the sauce lightly coats every piece rather than pooling. Taste, adding a little more of the already-squeezed lemon juice if desired; the salted pasta water, cheese, and bacon provide the salt, so taste before considering any extra. Turn off the heat, divide among four bowls, and scatter the crumbled bacon over each. Serve immediately while creamy and hot. | Why: Starchy cooking water and gentle heat make the sauce glossy, while adding bacon last preserves its crunch.