Creamy Pappardelle with Leeks and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs). 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 |
Directions:
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.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
3. 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.
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