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Creamy Pappardelle with Leeks and Bacon

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This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

Servings 6
Author Sara Jenkins

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 slices thick-cut bacon, cut into 1/2-inch 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

Instructions

  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.

  2. 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.

  3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.

  4. 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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