Recipes
Creamy Pappardelle with Leeks and Pancetta
6 servings
45 minutes total
Shopping list
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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, <em>Trans Fat</em> 1.5g, Chol 265mg, Sodium 2330mg, Total Carb 42g, Fiber 2g, Sugars 6g, Protein 35g, Calc 10%, Iron 30%