Creamy Fettuccine with Bacon and Leeks

Start a large pot of salted water on the stove and bring to a boil.

Heat oil and butter in a large pan over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon begins to crisp, about 8 to 10 minutes.

Add the leeks and season with salt and pepper. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5 to 8 minutes.

Meanwhile, add pasta to large pot of boiling salted water, stirring occasionally, cooking until al dente or slightly undercooked or chewy. Drain pasta, reserving 2 cups pasta cooking liquid. The pasta will finish cooking in the cream sauce.

After leeks are browned, add cream, Italian herb seasoning, and 1/2 cup of the reserved pasta water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5 to 8 minutes.

Add pasta and 1/2 cup of parmesan to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

Top with ground pepper and some additional parmesan cheese.