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Rigatoni with Leeks and Bacon
Rigatoni with Leeks and Bacon
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2
  • ½ lb dried rigatoni pasta
  • 1 tbsp olive oil
  • 1 leek
  • 4-6 slices bacon
  • 1 lemon
  • salt and pepper
  • grated parmigiano reggiano for topping
  1. Fill an 8 quart pot halfway with water, add about a tbsp kosher salt, and bring to a boil.
  2. While we wait on the water to boil, cut the tip off the leek and discard. Also cut the leaves off right under where they begin to fork and the leek starts to become light green. Slice the leek longways and rinse the leek's interior with cold water. Slice the leek crosswise into thin pieces. Zest the lemon and reserve. Cut the bacon into ¼ inch wide strips crosswise.
  3. Bring a large deep skillet over medium heat. Add a tablespoon of olive oil. Once the oil is hot, add the bacon, stirring and cooking until browned and crisp.
  4. Turn down the heat of the bacon pan to low, and add the leeks. At this point, pour the rigatoni into the boiling water, and set a timer for 7-8 minutes. Continue to stir the leeks until they're soft and melted into the bacon.
  5. Taste the pasta at 7 minutes. It should be cooked but firm. If it's ready, reserve a cup of pasta water into a bowl, and drain the pasta into a colander. Immediately put the pasta into the leek and bacon mixture. Sprinkle with salt and pepper. Add the lemon zest and ½ cup of the pasta water. If it needs more, you can add it. Toss to coat.
  6. Serve into bowls and sprinkle with parmigiano reggiano.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/04/30/rigatoni-with-leeks-and-bacon/