Name: Creamy Pappardelle with Leeks and Bacon
Yield: 6 Servings
Ingredients: 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

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This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

Recipe notes