Creamy Pappardelle with Leeks and Bacon

By nnlester

by Sara Jenkins

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

Details

Servings 6
Adapted from epicurious.com

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.

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.