Somebody give me a gigantic fork.
Because this is my serving. Right here.
Just when I think I can’t get any more basic… oh wait — I can. Show me all the fall scenery forever.
This is the second recipe I’m sharing from my video with DeLallo and it’s easily my favorite. It’s not complicated, it’s not overloaded with ingredients, but the combination of flavors is unreal. The dish is wonderfully addictive.
I’m into pappardelle right now. I’ve never been a die-hard pasta lover — more room for cheesecake, please — but now I’m itching to make pappardelle at home. I want to do it, but the idea of rolling and cutting dough feels like a lot. With zero Italian genes and minimal patience, I worry my first attempt would be a disaster.
Maybe I should make it before I go into labor? Or maybe the act of making pappardelle would start labor and then I’ll procrastinate a few more weeks. Famous last words.
Until then, I’ll happily eat these adorable egg pappardelle pasta nests whenever the craving hits. Growing up, my ultimate comfort meal was my mom’s pulled pot roast served with egg noodles, mashed potatoes and a mountain of gravy. That cozy dinner is next on my list to pair with this pasta.
Now… this skillet uses cream or half-and-half to create a light coating for the pappardelle. It’s not overly rich — just the right balance of cheese and creaminess so a proper portion feels perfectly satisfying. The sauce isn’t swimming; the pasta soaks up some of the cream and the whole pan ends up wrapped in a gentle blanket of cheesy goodness.
Can’t get enough.
You can also add Brussels sprouts to the pasta — swap them in for the leeks or do a half-and-half mix — because they only make the dish better.
Creamy Butternut, Bacon and Leek Pappardelle
Yield:
4
35 minutes
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Ingredients
- 6 slices thick-cut bacon, chopped
- 4 cleaned and trimmed leeks, sliced
- 2 garlic cloves, minced
- 2 1/2 cups (1-inch) cubed butternut squash
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 cup half and half, or heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 8 ounces pappardelle pasta cooked
Instructions
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Heat a large skillet over medium heat and add the bacon. Cook until most of the fat has rendered and the bacon is almost crispy, then add the leeks and stir to coat. Cook for about 5 minutes. Stir in the garlic and butternut cubes along with the pepper and nutmeg. At this point begin cooking the pappardelle. Toss the squash to coat in the bacon fat, cover the skillet and cook 5 to 6 minutes, until the squash is just tender — not falling apart.
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Reduce heat to low, stir in the half and half and the cheese. Warm, stirring gently, then add the cooked pasta and toss to combine. Taste and add salt if needed — the bacon often provides enough salt for the dish. Serve immediately.
Notes
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It’s an autumn cuddle.