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PAPPARDELLE - Creamy Pappardelle With Leeks And Bacon
Nb persons: 6
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Creamy Pappardelle With Leeks And Bacon BON APPETIT This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs). Ingredients 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 |
Grana Padano, alternative |
Preparation
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.
Recipe by Sara Jenkins
Photograph by Ditte Isager
See More
BACON RECIPES HIGH FIBER LEEK RECIPES PARMESAN RECIPES PASTA PASTA RECIPES THYME RECIPES
Nutritional Content
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