INGREDIENTS
6
slices thick-cut bacon, chopped
4
cleaned and trimmed leeks, sliced
2
garlic cloves, minced
2 1/2 cups
(1-inch) cubed butternut squash
1/4 tsp
pepper
1/4 tsp
freshly grated nutmeg
1 cup
half and half (or heavy cream!)
1 cup
freshly grated parmigiano-reggiano cheese
8 oz
pappardelle pasta, cooked