Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 4 slices of thick cut bacon cut into 1/2 inch pieces
- 2 med. leeks, white and light green parts only, slice lenghwise and cut crosswise.
- Kosher salt
- 3/4 cup heavy cream
- 2 teasp. chopped fresh thyme
- 1 lb. pappardelle or fettuccine
- 1 cup finely gre=ated Parmesan
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, 5-10 mins.Add leeks and season with salt. Increase heat to med. high and cook, stirring often, until leeks begin to brown 5-8 mins. 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 mins.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until aldente. Drain pasta reserving 2 cups of pasta liquid.
Add pasta, parmesan and 1 cup of pasta cooking liquid to sauce and stir to coat. Increase heat to med. and continue stirring adding more cooking liquid as needed until sauce coats pasta.