Pappardelle With Tomato and Bacon

Pappardelle With Tomato and Bacon
Photo: Jonathan Kantor
Four ingredients are all you need to toss together this simple pasta dish of Pappardelle With Tomato and Bacon.
Makes 6 servings (serving size: about 1 1/3 cups)


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4 slices bacon, cut into 1-inch pieces
1 pound dry pappardelle pasta
2 leeks, white and light green parts only, halved lengthwise and thinly sliced (2 cups)
1 pound cherry tomatoes (about 3 cups)


Prep: 5 Minutes
Cook: 30 Minutes
Total: 35 Minutes

1. 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.

2. 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.

Created date

March 2012

Nutritional Information

Calories 370
Fat 8 g
Satfat 2.5 g
Monofat 2.9 g
Polyfat 1.6 g
Protein 14 g
Carbohydrate 61 g
Fiber 4 g
Cholesterol 71 mg
Iron 4 mg
Sodium 303 mg
Calcium 52 mg