Name: Creamy Pappardelle with Leeks and Bacon
Yield: Makes 6 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 4 slices thick-cut bacon, cut into 1/2" pieces; 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise; Kosher salt; 3/4 cup heavy cream; 2 teaspoons chopped fresh thyme; 1 pound pappardelle or fettuccine; 1 cup finely grated Parmesan or Grana Padano

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Creamy Pappardelle with Leeks and BaconDitte Isager

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

Recipe information

Yield
Makes 6 servings

Ingredients

2 tablespoons olive oil

1 tablespoon unsalted butter

4 slices thick-cut bacon, cut into 1/2" pieces

2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise

Kosher salt

3/4 cup heavy cream

2 teaspoons chopped fresh thyme

1 pound pappardelle or fettuccine

1 cup finely grated Parmesan or Grana Padano

Preparation

Step 1
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.
Step 2
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
Step 3
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.