LIVE

Four ingredients are all you need to toss together this simple pasta dish of Pappardelle With Tomato and Bacon.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.

Caroline Wright

Gallery

Credit: Jonathan Kantor

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Yield:
Makes 6 servings (serving size: about 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  •  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.

    Advertisement
  •  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.

Nutrition Facts

370 calories; fat 8g; saturated fat 2.5g; mono fat 2.9g; poly fat 1.6g; protein 14g; carbohydrates 61g; fiber 4g; cholesterol 71mg; iron 4mg; sodium 303mg; calcium 52mg.
Advertisement