See more

Pappardelle With Tomato and Bacon

Four ingredients are all you need to toss together this simple pasta dish of Pappardelle With Tomato and Bacon.

Health APRIL 2012

  • Yield: Makes 6 servings (serving size: about 1 1/3 cups)
  • Cook time: 30 Minutes
  • Prep time: 5 Minutes
  • Total: 35 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.6g
  • Protein: 14g
  • Carbohydrate: 61g
  • Fiber: 4g
  • Cholesterol: 71mg
  • Iron: 4mg
  • Sodium: 303mg
  • Calcium: 52mg

Go to Full Version of

Pappardelle With Tomato and Bacon Recipe