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