CREAMY PAPPARDELLE WITH LEEKS AND BACON

May 31, 2013
creamy pappardelle with leeks and bacon, weeknight dinner, pasta, leeks, bacon

This is my first summer themed meal I have made so far to kick off the summer! Something tells me I’ll be making it quite often this summer as well. It is so delicious! It is gluten free, which is definitely a plus! My sons also approve of this creamy pappardelle with leeks and bacon it which is even better! I hope you enjoy this meal this summer!

creamy pappardelle with leeks and bacon, weeknight dinner, pasta, leeks, bacon

Creamy Pappardelle with Leeks and Bacon

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

Prepare

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.

Creamy Pappardelle with Leeks and Bacon
Serves 6
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 tablespoon unsalted butter
  3. 4 slices thick-cut bacon, cut into 1/2-inch pieces
  4. 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
  5. Kosher salt
  6. 3/4 cup heavy cream
  7. 2 teaspoons chopped fresh thyme
  8. 1 pound pappardelle or fettuccine
  9. 1 cup finely grated Parmesan or Grana Padano
Instructions
  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.
Adapted from Bon Appetit
Adapted from Bon Appetit
Florida Girl Cooks http://floridagirlcooks.com/
creamy pappardelle with leeks and bacon, weeknight dinner, pasta, leeks, bacon

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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