Creamy Leek and Pancetta Pappardelle for Two

INGREDIENTS

1 tbsp

olive oil

1 tbsp

unsalted butter

2 oz

pancetta, finely diced

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 tsp

chopped fresh thyme leaves

6 oz

dried egg pappardelle pasta

1 1/2 oz

microplaned parmigiano-reggiano or grana padano cheese