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; 237 milliliters finely grated Parmesan or Grana Padano; 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

Creamy Pappardelle with Leeks and Bacon might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 21g of protein, 35g of fat, and a total of 635 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up pappardelle, grana padano, leeks, and a few other things to make it today. 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