Creamy Pappardelle with Leeks and Bacon

Ingredients for Creamy Pappardelle with Leeks and Bacon

• 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

• 180ml double cream

• 2 teaspoons chopped fresh thyme

• 450g pappardelle or fettuccine

• 150g finely grated Parmesan or Grana Padano

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 120ml 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.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 475ml pasta cooking liquid.

Add pasta, Parmesan, and 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.