Creamy Pappardelle With Leeks And Bacon
This rich and savory pasta dish combines the smoky flavor of bacon with the delicate sweetness of leeks, all brought together in a creamy sauce. The pappardelle or fettuccine noodles soak up the luxurious cream mixture, creating a comforting and satisfying meal that is sure to please your taste buds. Enjoy the perfect balance of flavors as you savor each bite of this indulgent dish!
— Constant Cookbook
Ingredients
- 2 olive oil
- 1 unsalted butter
- 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
- Kosher salt
- 3/4 heavy cream
- 2 chopped fresh thyme
- 1 pappardelle or fettuccine
- 1 finely grated Parmesan or Grana Padano
Instructions
- 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.
Yield
6 servings
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