Creamy Pappardelle with Leeks and Bacon

Got the recipe from Bon Appetit. This twist on pasta carbonara is sweet from leeks and rich thanks to cream.

Ingredients

2 Tbsp olive oil
1 Tbsp unsalted butter
4 slices thick-cut bacon, cut into 1/2' pieces
2 medium leeks, halved lengthwise, sliced crosswise
kosher salt
3/4 cu heavy cream
2 tsp chopped fresh thyme
1 lb pappardelle or fettuccine
1 cup finely grated parmesan or grana padano

Method

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 very soft, 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 boats the back of a soon, 5-8 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain past , reserving 2 cups pasta cooking liquid.

Add pasta, parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat, in crease heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

It is a slightly heavy dish. I pare it up with roasted cauliflower, white onions, bell pepper and brussel sprouts. It is very tasty!