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Pasta with Leeks and Bacon by the Redhead Baker
Ingredients
  • Generous palmful of kosher salt
  • 12 oz rigatoni or other short pasta, such as cavatappi or penne
  • 8 oz bacon, cut into ½-inch pieces
  • 8 oz sliced baby bella mushrooms
  • 2 large leeks (white and light green parts only), thinly sliced and rinsed well
  • ½ medium red bell pepper, seeded and cut into 1-inch strips
  • Salt and pepper
  • ¾ cup half-and-half
  • ¼ cup grated parmesan cheese, plus more for topping
  • ¼ cup grated pecorino romano cheese, plus more for topping
Steps
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