Indulge in this luxurious creamy leek and pancetta pappardelle, a perfect meal for two. The richness of the heavy cream combined with the savory pancetta and sweet leeks creates a harmonious flavor profile that will tantalize your taste buds.
Ingredients: 200g pappardelle pasta. 100g pancetta, diced. 2 leeks, thinly sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and black pepper to taste. 2 tablespoons olive oil.
Instructions: Follow the directions on the package to cook the pappardelle pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. It will take about 5 to 7 minutes of cooking after adding the diced pancetta until it is crispy. Slice the leeks and mince the garlic and add them to the pan with the pancetta. For about 5 minutes, cook until the leeks get soft. Add the heavy cream and mix it in. Allow the mixture to slowly cook for two to three minutes. Toss the cooked pappardelle pasta in the creamy sauce after adding it to the pan. Grate some Parmesan cheese on top of the pasta and sauce. To taste, add salt and black pepper. Cook for another two to three minutes, stirring every now and then, until the sauce gets a little thicker and covers the pasta. If you want, you can top the hot creamy leek and pancetta pappardelle with extra Parmesan cheese.
Prep Time: 15 minutes
Cook Time: 20 minutes
bruna kalil othero