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


Credit: Jonathan Kantor

Recipe Summary test

5 mins
30 mins
35 mins
Makes 6 servings (serving size: about 1 1/3 cups)


Ingredient Checklist


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.

  •  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.