Pappardelle with Leeks and Bacon
This is a take on a more traditional Fettuccine or Parppardelle alla Carbonara which has a sweet creamy twist with the addition of the caramelized leeks.
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 4 bacon slices thick-cut bacon, cut into 1/2" pieces
- 2 leek medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
- Kosher salt
- 3/4 cups whipping cream (30% to 35%) heavy
- 2 tsp thyme chopped fresh
- 1 lb pappardelle or fettucine
- 1 cup Parmesan cheese finely grated or Grana Padano
Instructions
- Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
- Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
- Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
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