Creamy Leek And Pancetta Pappardelle Pasta

19 March 2020 Bookmark • 0

This creamy leek and pancetta pappardelle pasta (for two) is relatively clean to put together. perfect for a weeknight dinner or special event!

This pappardelle pasta is completely fashionable and fantastic, yet could not be easier to throw together! i really like when that happens. As is the case with maximum cream sauces, this dish takes very little time (half-hour or much less) to prepare.

Creamy Leek And Pancetta Pappardelle Pasta

Step one is to saute the pancetta and sliced leeks in olive oil and butter. i'm able to’t get enough leeks for the duration of this time of yr! Be organized for more leek appearances on the weblog. They blow ordinary onions out of the water, and whilst they can be a bit expensive relying on your shop (dealer Joe’s sells them for a very good charge!), they're completely well worth the more indulgence.

The next step is to add the heavy cream, thyme, and a hint of water to help skinny the whole thing out. unique occasions call for heavy cream. simply do it. No guilt allowed.

While you’re doing all of this, cook the pappardelle just until it's miles al dente, upload it directly to the cream sauce, and end it off with a heavy hand of freshly grated parmigiano-reggiano (or grano padano) cheese.

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon unsalted butter
2 ounces pancetta, finely diced
1 large leek (discard dark green and tough stems), halved lengthwise and thinly sliced crosswise (roughly 5 ounces)
sea salt
1/2 cup heavy cream
2 teaspoons chopped fresh thyme leaves
6 ounces dried egg pappardelle pasta
1.5 ounces microplaned parmigiano-reggiano or grana padano cheese

INSTRUCTIONS:

Heat the olive oil in a large (preferably, straight-sided) saute pan over medium-high heat. Add the pancetta and cook until golden brown and crispy, 4 to 5 minutes, stirring frequently. Reduce heat if necessary.
Add the unsalted butter to the pan, and add the sliced leeks. Saute the leeks for 6-8 minutes over medium-high heat until they are lightly caramelized and soft. Add the heavy cream, chopped thyme, and 1/4 cup of water to the pan, and stir ingredients together. Bring to a simmer and reduce the cream mixture for 2 to 3 minutes, or until thick enough to coat the back of a wooden spoon. Season to taste with salt and pepper.
Cook the pappardelle in a large pot of boiling salted water, stirring every few minutes, until al dente. Reserve 1/2 cup of pasta cooking water. Using tongs, transfer the pasta directly from the pot to the pan with the cream sauce (don’t worry if you transfer some pasta water along with it, as this will help thin the sauce and help it coat the pasta).
Turn off the heat. Stir the pasta gently in the sauce until it is evenly coated, add the grated cheese, and add pasta liquid as necessary. Serve immediately and garnish with fresh thyme leaves and grated cheese.