This is the main content.
Recipes
Creamy Pappardelle with Leeks and Pancetta
6 servings
45 minutes total

Ingredients

  • Fresh Pasta Dough
  • Plastic wrap
  • ½ cup flour, for dusting
  • 2 large leeks (about 1 lb)
  • 3 cloves garlic
  • 0.75 oz fresh basil
  • 4 oz sopressata
  • 4 oz pancetta
  • ½ cup Swanson Unsalted Chicken Stock
  • ¼ cup lemon juice
  • 3 cups Horizon Organic Heavy Whipping Cream
  • 1 tablespoon roasted garlic bouillon base
  • 1 tablespoon + ½ teaspoon kosher salt
  • ½ cup Il Villaggio Grated Imported Romano
  • ½ teaspoon ground white pepper

Steps

    1. Cut pasta dough into 4 sections; wrap 3 sections in plastic wrap to prevent drying out. Dust dough, work surface, pasta rolling machine, and baking sheet with flour. Flatten 1 section of dough on work surface, then roll through largest setting on pasta machine. Fold dough into thirds, then reduce machine setting by 1 size and roll dough through again. Repeat folding dough in thirds, reducing machine setting, and rolling dough through machine until pasta is very thin.
    2. Cut dough into thirds, then fold each piece in half and cut into ¾-inch-wide noodles. Place noodles on baking sheet and cover with plastic wrap. Repeat process with 1 section reserved dough at a time until all dough has been rolled out and cut into noodles.
    3. Cut leeks in half lengthwise; rinse well, then slice white portions only (3 cups); slice garlic thinly. Remove basil leaves from stems; stack leaves on top of each other and roll up, then slice rolled leaves into strips. Chop soppressata and pancetta finely.
    4. Bring large stockpot water to a boil on high. Preheat large saucepan on medium-high 2 minutes. Add soppressata and pancetta to pan. Cook 7–8 minutes, stirring occasionally, until crisp; transfer to paper towel–lined plate, reserving drippings in pan.
    5. Add leeks and garlic to same pan; cook and stir 2–3 minutes until slightly softened. Pour stock into pan; cook and stir 3–4 minutes until liquid has evaporated. Stir in lemon juice, heavy cream, and bouillon base and bring to a simmer; reduce heat to medium-low; cook and stir 7–8 more minutes until thickened. Reduce temperature to low and keep warm.
    6. Add 1 tablespoon salt and noodles carefully to boiling water; stir to keep pasta from sticking together. Boil 5–6 minutes for al dente; drain pasta well and place in large bowl. Add leeks, soppressata, pancetta, cheese, pepper, and remaining ½ teaspoon salt; toss to coat pasta. Serve.

Amount per ⅙ recipe serving: Calories 1030, Total Fat 81g, Sat Fat 40g, Trans Fat 1.5g, Chol 265mg, Sodium 2330mg, Total Carb 42g, Fiber 2g, Sugars 6g, Protein 35g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 30%