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Bumgarner Winery

Creamy Pappardelle with Leeks and Bacon

Creamy Pappardelle with Leeks and Bacon
Recipe Date:
December 11, 2020
Cook Time:
Imperial (US)
Yummy, creamy pasta for the whole family pair with Bumgarner 2019 Semillon-Sauvignon Blanc.
  • 2 tbsps Olive Oil
  • 1 tbsp butter
  • 4 slices thick-cut bacon, cut into 1/2 inch pieces
  • 2 medium leeks, white and pale green parts only, halved lengthwise, sliced crosswise
  • Kosher salt
  • 3/4 cup heavy cream
  • 2 tsps chopped fresh thyme
  • 1 lb pappardelle or fettucine
  • 1 cup finely grated Parmesan cheese

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. 

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