Saturday, March 17, 2018

Pappardelle with Leeks and Bacon


With Easter in the offing, it's time to do something a little different. One of the things that you might consider is starting your meal with a pasta appetizer. A two-bite portion is a great way to get those juices flowing, and to provide some insurance against eating way too much when the entrée is served. This is a wonderful little dish that works well as an appetizer. It's easy to put together, thanks, in part, to Melissa’s Cleaned and Sliced Leeks, and will yield of 4-6 starter courses, or two entrees.
Pappardelle with Leeks and Bacon
Adapted from Bon Appétit

1 T. olive oil
1 T. butter
5 slices bacon, cut into ½” pieces
1/2 pkg. (3 oz)
Melissa’s Cleaned and Sliced Leeks
Kosher salt
3/4 c. heavy cream
1/2 tsp. dried thyme
6 oz. Pappardelle
1/2 c. grated Parmesan
1 tsp. fresh lemon juice*

Heat oil and butter in a 10-inch sauté pan over medium heat. Add bacon and cook until bacon is crispy, 5 to 8 minutes. Stir in leeks and season with salt. Increase heat to medium high, and cook, stirring occasionally, until leeks begin to brown, 4-6 minutes. Stir in cream, thyme, and 1/2 cup water. Bring to a boil; reduce heat, and simmer, stirring occasionally, until sauce is thickened.

Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 9 to 10 minutes. Drain pasta, reserving a cup of pasta cooking liquid.

Add pasta, Parmesan, and a half-cup of cooking liquid to the sauce, and stir to coat. Increase heat to medium, and continue stirring until the sauce coats the pasta. If you like your sauce a little thinner, stir in remaining pasta water, a little bit at a time, until desired consistency is reached. Add fresh lemon juice, and serve immediately.

* If you do not have fresh lemon juice available, omit this (and in the name of all things holy do NOT use RealLemon! Egad!). I find that fresh lemon juice brightens this dish, but it will be fine without it.
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9 comments:

At Rivercrest Cottage said...

this looks wonderful! Will be trying to copy it but with spinach instead of leeks. Thanks!

Pattie @ Olla-Podrida said...

I’m sure it will be good with the spinach, but not quite as good as with the leeks. Leeks have such a wonderful, distinctive, sweet onion flavor, that there really is no replacement for them. Let me know what you think about the spinach.

Linda said...

That looks divine! I keep forgetting to get leeks at the store. You've convinced me to try them. My husband would want this as a full meal. ;)
Lol on ReaLemon - oh how I agree with you! Last summer I froze a bunch of juice from our lemon tree (sadly it died this winter) and just chunk off what I need for cooking. I love it!

thepaintedapron.com said...

Oh Pattie, you are calling my name!!
Jenna

Julie's Creative Lifestyle said...

This dish looks so good! Thanks for sharing it at cooking and crafting with J & J.

Jessica Pelasky said...

This sounds so amazing!

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

Stacey said...

Sounds rich and delicious! I've never cooked with leeks but it can't be that hard. Right? :)

Miz Helen said...

I love the comfort of these awesome flavors! Hope you are having a great weekend and thanks so much for sharing your great post with us at Full Plate Thursday!
Miz Helen

Mother of 3 said...

That sounds and looks so delicious! Pinned.