Creamy Pappardelle with Leeks and Bacon

Name: Creamy Pappardelle with Leeks and Bacon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons chopped fresh thyme; 177 milliliters heavy cream; 6 servings Kosher salt; 2 mediums leeks, white and pale-green parts only, halved lengthwise, sliced crosswise; 2 Tbsps olive oil; 454 grams pappardelle or fettuccine; 4 slices thick-cut bacon, cut into 1/2 pieces; 1 Tbsp unsalted butter

You can never have too many main course recipes, so give Creamy Pappardelle with Leeks and Bacon a try. One serving contains 570 calories, 15g of protein, and 31g of fat. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have butter, bacon, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat oil and butter in a large heavy pot overmedium heat.

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Butter

Cooking Oil

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Pot

Add bacon and cook, stirringoften, until fat is rendered and bacon iscrisp, 5-8 minutes.

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Bacon

Add leeks and seasonwith salt. Increase heat to medium-highand cook, stirring often, until leeks beginto brown, 5-8 minutes.

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Leek

Salt

Add cream, thyme,and 1/2 cup water. Bring to a boil, reduceheat, and simmer, stirring occasionally, untilsauce is thickened and coats the back of aspoon, 5-8 minutes.

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Cream

Thyme

Water

Meanwhile, cook pasta in a large pot ofboiling salted water, stirring occasionally,until al dente.

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Pasta

Water

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Pot

Drain pasta, reserving 2 cupspasta cooking liquid.

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Pasta

Add pasta, Parmesan, and 1 cup pastacooking liquid to sauce and stir to coat.Increase heat to medium and continuestirring, adding more cooking liquid asneeded, until sauce coats pasta.

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Parmesan