Creamy Pappardelle with Leeks and Bacon
- 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
- Produce
- Leeks, medium (2)
- Thyme, fresh (2 teaspoons)
- Meat
- Bacon, thick-cut (4 slices)
- Cooking & Baking
- Kosher salt (1)
- Olive oil (2 tablespoons)
- Pasta & Grains
- Pappardelle or fettuccine (1 pound)
- Dairy
- Butter, unsalted (1 tablespoon)
- Heavy cream (3/4 cup)
- Parmesan or grana padano (1 cup)
Preparation
Read recipe preparation on bonappetit.com
Social Stats
52.1Rating
1-100
1-100
7Tweets
108Facebook
Shares
Shares
0StumbleUpon
Views
Views
101PinterestPins
Recipe Stats
Published January 27, 2013 (3 weeks ago).
53 people saved this recipe.
