4 slices bacon
3 ripe tomatoes, diced
1-2 leeks (sliced laterally then into 1/4" slices and soaked to remove sand)
1/2 cup cream
1 pound pasta (I used egg pasta)
1 teaspoon kosher salt
1/2 teaspoon basil
1/2 teaspoon oregano
Heat large skillet over medium-high heat. Start pasta water. Cook bacon and leek until bacon is done and leeks are tender. Add in tomatoes, herbs, salt and cream. Reduce to low. Drain pasta once al dente and add to skillet. Toss to combine.
Serve with Parmesan cheese. Yum yum!
