Lemony bacon, leek, and rosemary shells

Comfort food, but make it light and fresh

Hello! Welcome back! Skip all the rambling and scroll right to the bottom of this post for a printer-friendly PDF of the recipe only.

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Hi, friends. Winter is here in LA — and by winter I mean we’re going on day three of on and off showers. “We needed this,” I keep whispering to no one in particular as I stare out the window, sipping on my morning coffee, my toddler’s demands for chocolate for breakfast drowning out any peace the pitter patter of rain drops brings.

I do love the rain. So to me, it’s a treat. Wearing oversized, comfy sweats and warm socks is a must. Drinking endless steaming mugs of coffee and tea and broth are a must. Lazily reading a book while cuddling my napping newborn is a must, the sound of her small breaths intermingling with the rain on the window.

Comfort food is also a must!

But you know what I don’t like about most comfort food? It’s a little *too* comforting. A little too stick to your ribs, feel it seeping out of your pores the next day. But not today’s recipe.

Today’s recipe is a steaming hug in a bowl — salty and creamy and so warm and easy to eat. But with a hefty dose of citrus to lighten it all up, making it feel oh-so-fresh.

Tell me more

It’s lemony shells with bacon, leeks, and rosemary. It’s got everything you want on a cold, rainy night — the umami from the bacon, a big hint of herbs, pasta (duh), and just enough cheese and cream to make it unctuous but not cloyingly rich. The lemon is the zinger, brightening everything up and making your mouth water. Promise you can’t have just one bite.

Before we begin

• I like shells here because they catch all the little pieces of bacon and leeks and also feel a little nostalgic for some reason. But any pasta you have in your pantry will do.

• The applewood smoked bacon here adds a smokiness that is such a lovely contrast to the lemon. However, feel free to sub non-smoked bacon, pancetta, lardons, guanciale — any kind of fatty pork you can render.

• Want to skip the bacon altogether? Replace it with 2 tbsp of olive oil. I might add some olives to bring in the saltiness of the pork in that case.

The recipe

Serves: 2-3

Cook time: 25 minutes