Creamy Bacon Pasta with Chickpeas and Salami

1Cook the pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, cook the bacon until crispy. Remove the bacon from the skillet and chop it into small pieces.

3In the same skillet, sauté the chopped onion (1) and leek (1) until softened.

4Add the canned chopped tomatoes (1 can) to the skillet and simmer for 5 minutes.

5Stir in the cooking cream (1 cup), lemon juice (1 tbsp), and paprika (1 tsp). Cook for another 2 minutes.

6Add the chickpeas (1 can) and sliced salami to the skillet. Cook for 5 minutes.

7Crack the eggs (2) into the skillet and gently stir until the eggs (2) are cooked.

8Stir in the sour cream (½ cup) and season with salt and pepper to taste.

9Add the cooked pasta (8 oz) to the skillet and toss to combine all ingredients thoroughly.

10Serve the creamy bacon pasta (8 oz) with chickpeas (1 can) and salami hot, garnished with fresh herbs if desired.