Creamy Butternut, Bacon and Leek Pappardelle.
Somebody give me a gigantic fork.
Because this is my serving. Right here.
Just when I think I can’t get any more common… oh wait – I can! Show me all the fall scenery forever.
This is the second recipe I’m sharing from my video with DeLallo yesterday and it is easily my FAVE.
I get it. It’s not even complicated. It’s not some super unique creation or full of a million ingredients.
But the flavors together are UNREAL. The flavor in the dish is frighteningly addicting and wonderful.
I’m also loving pappardelle at the moment. If you’ve followed along you know I’ve never been a pasta lover (more room for cheesecake please) but now I’m dying to make my own pappardelle at home. Except… I’m lazy at the thought of it. Like I want to DO it, but I don’t want to REALLY do it, if you get what I’m saying. Plus, with zero Italian genes and my severe lack of patience, I just figure it will be a disaster before it begins.
I probably should do this before I go into labor? Hey! Maybe the pure act of making pappardelle will send me into labor. In that case, I’ll wait a few weeks? Famous last procrastinator words.
Until then, I’ll be devouring these egg pappardelle pasta nests (how ridiculously cute?!) when the craving hits. My all-time favorite comfort food when I was growing up was a pulled pot roast that my mom served with egg noodles, mashed potatoes and a huge smothering of gravy.
That dish is up next with these. OH yes it is.
Now…
While this skillet is made with cream or half & half, it really gives a nice coating to the pappardelle and isn’t overly rich. In fact, I find it to be the perfect balance of cheese and creaminess – where a proper portion makes you feel jusssst right. We aren’t swimming in sauce here. The pasta soaks up a bit of that creamy goodness and it’s like the entire skillet is coated in a light blanket of cheesy love.
Can’t
get
enough.
AND! You can also totally incorporate brussels sprouts into the pasta – replace the leeks or go halvsies – because it’s the only way to make this better.
Creamy Butternut, Bacon and Leek Pappardelle
Ingredients
- 6 slices thick-cut bacon, chopped
- 4 cleaned and trimmed leeks, sliced
- 2 garlic cloves, minced
- 2 1/2 cups (1-inch) cubed butternut squash
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 cup half and half, or heavy cream!
- 1 cup freshly grated parmigiano-reggiano cheese
- 8 ounces pappardelle pasta cooked
Instructions
- Heat a large skillet over medium heat and add the bacon. Cook until most of the fat is rendered and the bacon is almost crispy, then add the leeks and stir to coat. Cook for 5 minutes. Stir in the garlic and butternut cubes along with the pepper and nutmeg. (At this point I usually begin to cook the pappardelle.) Toss the squash well to coat it in the bacon fat, then cover the skillet and cook for 5 to 6 minutes – until the squash is JUST tender enough to eat. You don’t want it breaking down.
- With the heat on low, stir in the half and half and the cheese. Cook and stir until the cream is just warmed, then stir in the cooked pasta. Toss the ingredients in the skillet well. Taste and season additionally with salt if desired – I usually find that the bacon is salty enough for the entire dish. Serve immediately!
Notes
Did you make this recipe?
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I appreciate you so much!
it’s an autumn cuddle.
95 Comments on “Creamy Butternut, Bacon and Leek Pappardelle.”
This is definitely calling my name! My infatuation with white sauce is border line addicted; the one picture more beautiful than that last one is the pan fulled with bacon and leeks!
I will jump on board any recipe that has squash…and then you added bacon and carby goodness and just sealed that deal. Kind of obsessed with this! Pinned!
Ummm butternut and leek (and the optional Brussels sprouts)?!?! Girl, get me a big fork too because I am all over this!!
Butternut and pasta go so well together – I just love your creamy version.
Looking forward to your step-by-step how to make pappardelle post. Hehehe! ;)
Pappardelle noodles are THE BEST. Pasta making party please! I’ll bring the cheesecake.
GAH – I want to face plant right into that pot. Amaze-balls!
Oh gaaawwwwddd yess … I’m sitting here, sipping my coffee — dreaming about pasta. Let’s just say, you’ve succeeded … holy yum!!
LOVE a pasta cuddle! It looks so delicious!
I’ve been wanting to try something like this for way too long. Looks amazing. And the photos! Love.
This looks heavenly! I’ve got a butternut squash waiting at home on my counter and I think this is just the recipe to use it for!
Emily
http://www.workinggirlafterhours.com
GAH this looks amazing! A pregnant woman’s carby dream. As you near the end of pregnancy though I’m sure it’s getting tough to eat a full meal! Your desire to make homemade pasta=mine to make homemade cinnamon rolls. I DO really want to, but I don’t…I REALLY want to eat fresh ones though. DILEMMA.
Ummm YUM!! Wow this looks totally amazing. I am not a huge pasta person either but throw in bacon and leeks and butternut?? Done. I think I’ll make this for dinner tonight!! Thanks for the inspiration
I’ve been wanting to make pasta too…eh, it’s so much easier to buy it in a box though. ;)
This looks delicious and I love its simplicity. :)
Gah this, with a fork, a blanket and a couch = perfection. Pappardelle is one of my favorite pastas!
dinner tonight. i’m stopping to get leeks at lunchtime.
thanks Jess. you always know how to feed us right. :)
4 Leeks? Our leeks are like 12″ long and 1.5″ wide. Do they come smaller and I’ve just never seen them? Or maybe they’re scallions, Must be scallions. The recipe looks delicious!
they def differ! especially once trimmed and cleaned – it sounds like you have HUGE ones so you probably wouldn’t want 4! maybe 2?
You had me at bacon…this recipe looks DIVINE!
I kind of want those pieces of squash to be pieces of lobster! Looks delish. Just scouted out your book at Powell’s in Portland – beautiful!
Oh come on, can you stop killing me every day? This looks amazing x
http://www.wild-cherrytree.com
Oh good lord…. Marry me. Leeks, butternut and pappardelle define who I am! And with bacon? This is definitely on next week’s menu. The recipe looks so simple too–perfect for a weeknight. Bless your heart.
Must make this week :)
How many cups of brussel sprouts would you suggest to replace the leeks?
probably about 1 1/2 cups, shredded!
My mouth is literally watering over this, love it!!
Yum! Love squash and pasta combos!
Speaking of squash and pasta combos – I made your butternut squash lasagna from Seriously Delish last night (since it was your recommendation as a first recipe at Book Larder in Seattle). Oh my goodness. It was a hug on a plate. Loved it!
it’s an autumn cuddle <—love that!
And I love butternut squash…such a perfect fall food! Pinned!
I love pappardelle pasta! The flavor a in this dish are amazing. I want to dive into that pan- seriously, I want this in my belly now!
Didja really eat all of it? I do that when I make Carbonara!
Your videos with DeLallo are too cute! Rock that bump girl!!! This pasta is everything!
This dish is the ultimate fall comfort food dish!!
I want my face in this
I don’t discriminate against any pasta, they’re all my favorite. But that’s coming from a serious pasta addict. I would kill for a giant plate of this stuff!
Mhmm, yep you are speaking to me on a carnal level with this one.
I’m with you on the first photo being a serving, because i literally would not even bother plating this. There’s no point as I’d be over the stove shoveling it into my mouth and there would be nothing left to make it onto any sort of serving dish.
Gonna go wipe up my drool, now.
This is making me drool! Have you tried it with the half Brussels and half leeks? I’m seriously needing this in my life right now…
gahhhhhh, everything about this sounds perfect!
I can’t believe you are due in less than two months! I feel like it was just yesterday (and also, like five years ago…i get that that makes no sense at all and is probably an obnoxious thing to say to a pregnant lady, ha!) that I found out you were pregnant!!!
Like a big hug from pasta. Loving this dish!
Can I dive head-first into that pot please?! Seriously loving the flavours – bacon, butternut and leek is one of my favourite fall lunch combos!
Gahhhh want to face plant a great big pan of this!!
I loved your video! So fun. I want to make that bread, though. It looks awesome. I can’t believe you have not made pasta. It is really easy. Takes a bit of practice, but I can whip up some pasta by the time the water boils. And it is so much better than store bought. I’m making this pasta this weekend. It looks so yummy and FALL!
Total comfort food!
Yes, please.
Butternut squash. Pasta. Bacon. YES! And I love the fact that it can all be cooked in one pan…right on the stovetop. Thank you!
Can the same person that’s getting you a gigantic fork get me one too? This looks incredible!
Wow, this looks amazing!! I need a big autumn cuddle in the form of pasta too!
Oh, how you always create such yummy dishes! This screams fall; can’t wait to try it!
This looks insanely delicious and I am set on making a non dairy and meat version!
YUM. This looks so fantastic…delicious for fall!
The flavors you have here sound so delicious together! I love simple pasta dishes, and this sounds perfect for fall. I’d like a big bowl right now!
This is my dream right here….yep death row meal for sure…;)
Oh wow, pasta and bacon. I’m in! Looks amazing Jessica!
Pappardelle is my favorite. Butternut squash and leeks are also my favorite. So, I guess I have to make this. And I’m so freakin’ excited to do so!!! Looks. So. Good.