Pappardelle With Tomato and Bacon

Pappardelle-Tomato-Bacon Jonathan Kantor


  • 4 slices bacon, cut into 1-inch pieces
  • 1 pound dry pappardelle pasta
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced (2 cups)
  • 1 pound cherry tomatoes (about 3 cups)


1. Heat a large nonstick skillet over medium heat. Cook bacon, stirring often, until crispy (8-10 minutes); transfer bacon to a paper-towel-lined plate, reserving 1 tablespoon bacon fat in skillet. Meanwhile, cook pasta according to package directions in salted water; reserve 1/2 cup pasta water.

2. While pasta cooks, heat skillet and reserved fat over medium heat; add leeks and cherry tomatoes. Cook, stirring, until leeks begin to soften (about 5 minutes). Add reserved pasta water; simmer, partially covered, until tomatoes have burst and leeks are tender (12-15 minutes). Toss pasta with leek mixture and bacon and arrange in 6 serving bowls.

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  • Four ingredients are all you need to toss together this simple pasta dish of Pappardelle With Tomato and Bacon.
  • Yield: Makes 6 servings (serving size: about 1 1/3 cups)

Nutritional Information

Calories per serving: 370
Fat per serving: 8g
Saturated fat per serving: 2.5g
Monounsaturated fat per serving: 2.9g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 14g
Carbohydrate per serving: 61g
Fiber per serving: 4g
Cholesterol per serving: 71mg
Iron per serving: 4mg
Sodium per serving: 303mg
Calcium per serving: 52mg

Good to Know

To clean leeks, trim them, slice in half lengthwise, and immerse in a bowl of cold water, shaking gently to release debris. Drain on paper towels before slicing.