Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 slices thick-cut bacon, cut into ½ inch pieces
• 2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
• Kosher salt
• ¾ cup heavy cream
• 2 teaspoons chopped fresh thyme
• 1 pound pappardelle or fettuccine
• 1 cup finely grated Parmesan or Grana Padano

Instructions

1. Heat oil and butter in a large heavy pot over medium heat.
2. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes.
3. Add leeks and season with salt.
4. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes.
5. Add cream, thyme, and ½ cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
7. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

Source: Bon Appétit