Pappardelle with Tomato and Bacon

By LFritz527

serving size 1 1/3 cup
370 calories
8 g fat
71 mg cholestrol
14 g protein
61 g carbohydrate
5 g sugar
4 g fiber
303 mg sodium

Ingredients

• 4 slices bacon cut into 1 inch pieces
• 1 lb dry pappardelle pasta
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced (2 cups)
• 1 lb cherry tomatoes (3 cups)

Preparation

Step 1

1. Cook bacon until crispy and reserve 1 TBSP bacon fat.
2. Cook pasta in salted water and reserve 1/2 cup pasta water
3. Heat reserved fat and add leeks and cherry tomatoes until leeks soften (5 minutes)
4. Add reserved pasta water and simmer partially covered until tomatoes have burst and leeks are tender (12-15 minutes)
5. Toss pasta with leek mixture and bacon