Creamy Fettuccine with Leeks and Bacon. Amazing. It was so creamy I can't believe I only had one large serving... and a smaller 2nd serving! Okay I could have had a third but I stopped myself. The noodles were homemade, only making this even more delicious!
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2-inch pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound fettuccine
1 cup finely grated Parmesan
Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 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.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
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.