Creamy Pappardelle with Leeks and Bacon

Name: Creamy Pappardelle with Leeks and Bacon
Yield: 4 servings
Ingredients: 1 2 tablespoons olive oil; 1 1 tablespoon unsalted butter; 1 4 slices thick-cut bacon, cut into 1/2" pieces; 1 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise; 1 Kosher salt; 1 3/4 cup heavy cream; 1 2 teaspoons chopped fresh thyme; 1 1 pound pappardelle or fettuccine; 1 1 cup finely grated Parmesan or Grana Padano

From the kitchen of Carly

Wide ribbons of pappardelle catch a silky cream sauce studded with caramelized leeks and crispy bacon. Thyme and Parmesan finish the dish with subtle depth. Simple, elegant, and ready in under thirty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons olive oil
11 tablespoon unsalted butter
14 slices thick-cut bacon, cut into 1/2" pieces
12 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
1Kosher salt
13/4 cup heavy cream
12 teaspoons chopped fresh thyme
11 pound pappardelle or fettuccine
11 cup 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.