Ingredients
Method
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Reserve 1 cup of starchy pasta water before draining. Do not rinse the pasta.
- Render the bacon: While the water heats, place a large skillet or Dutch oven over medium heat. Add the chopped bacon. Cook, stirring occasionally, until the fat has rendered and the bacon is crisp but not burnt, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Sauté the leeks: Reduce heat to medium-low. Add the sliced leeks to the bacon fat. Cook for 5-7 minutes, stirring frequently, until the leeks are very soft and translucent. They should be sweet and tender, not browned.
- Build the sauce: Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let it reduce slightly for 2-3 minutes until it thickens enough to coat the back of a spoon.
- Combine: Add the drained pasta directly into the skillet with the sauce. Toss vigorously with tongs, adding reserved pasta water a splash at a time if the sauce looks too thick or sticky. The starch from the pasta will help emulsify the sauce so it clings to every noodle.
- Finish: Remove the pan from heat. Stir in the grated Parmesan cheese and the reserved crispy bacon. Season generously with black pepper. Taste and add salt only if needed (the bacon and cheese are already salty). Serve immediately.
Nutrition
Notes
One thing that changed everything for me was slicing the leeks paper-thin before cooking; it lets them melt into the sauce rather than staying crunchy. I keep this in heavy rotation because it feels indulgent but comes together while the pasta boils, requiring almost no active attention once the pan is hot.
Prep Tip: Leeks often hide grit between their layers. Slice them in half lengthwise first, then lay the halves flat on your cutting board and rinse under cold water while fanning the layers apart with your fingers. This ensures you don't get sandy bites later.
Substitutions: If you can't find pappardelle, tagliatelle or fettuccine work well because they have enough surface area to hold the creamy sauce. You can also use pancetta instead of bacon for a slightly more subtle pork flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the sauce, so it may look dry when cold. Reheat gently in a skillet with a splash of milk or broth to loosen it back up.