Creamy Pappardelle with Leeks and Bacon

★★☆☆☆
Prep: 15 mins Cook: 25 mins Serves: 6 Source: Bon Appétit, February 2013

Ingredients

  • 2 tablespoons olive oil (29.6 ml)
  • 1 tablespoon unsalted butter (14.8 ml)
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 2 medium leeks, white and pale-green parts only, halved lengthwise and sliced crosswise
  • Kosher salt
  • 3/4 cup heavy cream (177 ml)
  • 2 teaspoons chopped fresh thyme (9.9 ml)
  • 1 lb pappardelle or fettuccine (454 g)
  • 1 cup finely grated Parmesan or Grana Padano (237 ml)

Instructions

  1. Heat oil and butter in a large heavy pot over medium heat. Add bacon; cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
  2. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
  3. 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.
  4. Meanwhile, cook pasta in boiling salted water until al dente. Drain, reserving 2 cups pasta cooking liquid.
  5. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce; stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
Wine Pairing: Medium White (Chardonnay) — Creamy bacon pasta pairs with oaked Chardonnay
Bon Appétit, February 2013 · Contemporary
pasta, bacon, leeks, cream