Pancetta and Creamy Leek Pappardelle

Pancetta and Creamy Leek Pappardelle

With only 15 minutes of prep time, this pasta recipe is an easy meal to make at home any night of the week. COLUMBUS® Pancetta and Creamy Leek Pappardelle features golden brown and crispy diced COLUMBUS® Pancetta sprinkled upon sautéed caramelized, tender leeks, combined with heavy cream and thyme to unite the flavors in perfect harmony. As a dish that’s sure to delight a wide range of tastes, keep this recipe handy because it won’t keep you from enjoying your dinner guests.

4 Servings
prep time
Prep Time 15 minutes
cook time
Cook Time 25 minutes
total time
Total Time 40 minutes


  • 1 tablespoon

    olive oil

  • 5 ounces

    diced COLUMBUS® Pancetta

  • 1 tablespoon


  • 1

    large leek, white and light green parts only halved lengthwise and thinly sliced crosswise

  • 1 teaspoon

    kosher salt

  • 1/2 cups

    heavy cream

  • 1 tablespoon

    chopped fresh thyme leaves

  • Freshly ground black pepper, to taste

  • 6 ounces

    pappardelle pasta

  • 1 1/2 ounces

    finely grated Parmigiano-Reggiano cheese


  1. In large skillet over medium-high heat, heat oil. Add pancetta. Cook 4 to 5 minutes, or until golden brown and crispy. Remove from skillet with slotted spoon to paper towel lined plate.

  2. In same skillet, add butter and leeks. Sauté 6 to 8 minutes or until lightly caramelized and soft. Add cream, thyme and 1/4 cup of water. Bring to simmer 2 to 3 minutes, or until slightly reduced and thickened. Season to taste with salt and pepper.

  3. In large pot of boiling salted water, cook pasta stirring every few minutes, until al dente. Reserve 1/2 cup pasta cooking water. Using tongs, transfer pasta directly from pot to the skillet with the cream sauce mixture.

  4. Turn off heat. Stir pasta gently in sauce until evenly coated. Add pasta water to loosen mixture. Stir in cheese. Serve immediately, garnished with fresh thyme leaves and additional grated cheese, if desired.