Creamy Leek And Pancetta Pappardelle Pasta Food
CREAMY LEEK AND PANCETTA PAPPARDELLE PASTA
This creamy leek and pancetta pappardelle pasta is elegant and impressive, yet could not be easier to throw together! The stars of this pasta recipe are the crispy pancetta pieces, sautéed leeks, fresh thyme, and parmigiana reggiano cheese. An indulgent and comforting recipe for all occasions!
Provided by Laura / A Beautiful Plate
Categories Pastas, Risottos, and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large (preferably, straight-sided) sauté 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. Sauté the leeks for 6 to 8 minutes over medium-high heat until they are lightly caramelized and soft. Add the heavy cream, chopped thyme, and ¼ 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 freshly ground black pepper.
- Cook the pappardelle in a large pot of boiling salted water, stirring every few minutes, until al dente. Reserve ½ 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.
Nutrition Facts : ServingSize 1 serving, Calories 558 kcal, Carbohydrate 19 g, Protein 19 g, Fat 46 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 316 mg, Sodium 615 mg, Sugar 2 g, UnsaturatedFat 21 g
PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
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- 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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