Creamy Pappardelle With Leeks And Bacon
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
49
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tbsp
Unsalted Butter3 cup
Heavy Cream2 tsps
Thyme (chopped fresh)1 cup
Grated Parmesan (finely)Directions:
1
Heat oil and butter in a large heavy pot over medium heat
2
Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes
3
Add leeks and season with salt
4
Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes
5
Add cream, thyme, and 1/2 cup water
6
Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes
7
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
8
Drain pasta, reserving 2 cups pasta cooking liquid
9
Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat
10
Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta
11
Heat oil and butter in a large heavy pot over medium heat
12
Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes
13
Add leeks and season with salt
14
Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes
15
Add cream, thyme, and 1/2 cup water
16
Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes
17
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
18
Drain pasta, reserving 2 cups pasta cooking liquid
19
Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat
20
Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta