This rich, creamy pasta with leeks is to die for. The leeks give the dish a unique touch that’s so delicious you’ll be surprised you made it yourself!

Recipe from: Sara Jenkins at Bon Appetit


  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 slices thick-cut bacon, cut into 1/2-inch pieces
  • 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
  • Kosher salt
  • 3/4 cup heavy cream
  • 2 teaspoons chopped fresh thyme
  • 1 pound pappardelle or fettuccine
  • 1 cup finely grated Parmesan or Grana Padano

For full recipe click here.


*The featured image is a stock photo meant to represent this dish.