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Creamy Pappardelle with Leeks and Bacon Recipe

   
 

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     Creamy Pappardelle with Leeks and Bacon

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2-inch piees
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
 

Instructions
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.
Nutritional Information 6 servings, 1 serving contains- Calories (kcal) 580 Fat (g) 26 Saturated Fat (g) 14 Cholesterol (mg) 70 Carbohydrates (g) 61 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 21 Sodium (mg) 520


Originally Submitted
3/3/2013





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