Pancetta and Creamy Leek Pappardelle
Wide ribbon pasta tossed with crispy pancetta, caramelized leeks, and a silky cream sauce infused with fresh thyme. This elegant one-pan dish comes together quickly, making it ideal for weeknight dinners or entertaining. Finished with Parmigiano-Reggiano for rich, savory depth.
Ingredients
- 1 tablespoon olive oil
- 5 ounces pancetta, diced
- 1 tablespoon butter
- 1 large leek, halved lengthwise and thinly sliced crosswise, white and light green parts only
- 1 teaspoon kosher salt
- ½ cups heavy cream
- 1 tablespoon fresh thyme, chopped leaves
- black pepper, freshly ground(optional)
- 6 ounces pappardelle pastafettuccine1:1pasta
similar cooking time and sauce cling
- 1 ½ ounces Parmigiano-Reggiano cheese, finely gratedPecorino Romano1:1cheeseeggs-free
sharper, saltier flavor
Instructions
- 1
Heat oil in a large skillet over medium-high heat.
- 2
Add pancetta and cook until golden brown and crispy, then remove to a paper towel-lined plate.
- 3
Add butter and leeks to the same skillet and sauté until lightly caramelized and soft.
- 4
Add cream, thyme, and water to the skillet, bring to a simmer, and cook until slightly reduced and thickened.
- 5
Season the sauce with salt and pepper to taste.
- 6
Cook pappardelle in a large pot of boiling salted water, stirring occasionally, until al dente.
- 7
Reserve pasta cooking water and transfer pasta directly from pot to the skillet with the sauce.
- 8
Turn off heat and gently stir pasta in sauce until evenly coated.
- 9
Add reserved pasta water as needed to loosen the mixture.
- 10
Stir in cheese and serve immediately, garnished with fresh thyme and additional cheese if desired.
Tips
Use a slotted spoon to remove pancetta so excess fat remains in the skillet for sautéing leeks.
Stir pasta occasionally while cooking to prevent sticking and ensure even cooking.
Add pasta water gradually to achieve desired sauce consistency; residual starch helps the sauce coat the pasta.
Work quickly after turning off heat to prevent overcooking the pasta.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently with additional pasta water or cream.
Prepare pancetta and leeks up to 1 day ahead. Make sauce without pasta up to 4 hours ahead; reheat gently before tossing with freshly cooked pasta.
Plate immediately and garnish with fresh thyme and extra grated cheese. Pair with a crisp white wine such as Pinot Grigio or Vermentino.
Common Mistakes
Do not skip reserving pasta water to avoid a dry, clumpy final dish.
Do not overcook the pasta to avoid mushiness when stirred into the warm sauce.
Do not add cheese while the skillet is still on heat to avoid the sauce breaking.