I’m currently in the midst of a love affair with leeks. If you haven’t fallen head over heels for them like I have yet, leeks are tall green and handsome vegetables that are in the same general family as onions. They seem to be available pretty much all year round, and when they are sliced thin and sautéed up in a little butter or olive oil or bacon drippings they are both sweet and tangy all at the same time. I’ve totally abandoned my trusty basket of yellow onions to carry on with leeks, and my current favorite leek dish is this glorious mixture of pasta, bacon, parmesan cheese, cream and you-know what.