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Creamy Pappardelle with Leeks and Bacon

Sara Jenkins
  • minutes
  • Serves 6

INGREDIENTS

4

slices Bacon, thick-cut

2

Leeks, medium

2 tsp

Thyme, fresh

1 lb

Pappardelle or fettuccine

1

Kosher salt

2 tbsp

Olive oil

1 tbsp

Butter, unsalted

3/4 cup

Heavy cream

1 cup

Parmesan or grana padano