Pappardelle Pasta with Leeks and Bacon
Servings: 6 servings
Calories: 608kcal
Ingredients
- ½ pound of bacon cooked, drained and crumbled. Reserving 1 tablespoon of the bacon fat in the skillet.
- 1 tablespoon butter
- 2 medium leeks white and light green parts only cleaned and thinly sliced.
- ¾ teaspoon coarse salt
- ¼ teaspoon black pepper
- 2 teaspoons dried thyme
- 1¼ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 pound dried pappardelle pasta or favorite variety dried pasta, cooked according to package directions and drained, but reserving ½ cup of the pasta cooking water.
- 2 tablespoons extra virgin olive oil
Instructions
- In the same large skillet in which the bacon was cooked, saute the sliced leeks in the butter and the reserved bacon grease over medium heat.
- Stir in the salt, pepper, thyme, and cooked bacon.
- Stir in the heavy cream and the Parmesan cheese. Simmer on low for approximately 5 minutes.
- Drain the pasta and gently stir in the 2 tablespoons oil.
- Add the leek and cream mixture into the pasta and toss to coat.
- Stir in ¼ to ½ cup of the reserved pasta cooking water, if desired, to form a sauce.
- Serve immediately with additional Parmesan cheese, if desired.
Nutrition
Serving: 1¼ cups | Calories: 608kcal | Carbohydrates: 27g | Protein: 24g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1240mg | Sugar: 2g