Pappardelle with Leeks and Bacon
Pappardelle with Leeks and Bacon is a fast and easy comfort food pasta that will win you rave reviews any night of the week.
Servings: 6 servings
Calories: 759kcal
Equipment
Ingredients
- ½ pound 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 kosher 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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Cool completely and store in an airtight freezer container or freezer bag. Label and date. Freeze for up to two months. Thaw in the refrigerator overnight and reheat over medium/low heat in a saucepan with a few tablespoons of water.
Nutrition
Serving: 1serving | Calories: 759kcal | Carbohydrates: 61g | Protein: 23g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 858mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1486IU | Vitamin C: 4mg | Calcium: 283mg | Iron: 3mg
