Ingredients

• 7oz - 200g fresh pappardelle pasta
• 3.5oz - 100g smoky bacon, diced
• 1 tbsp olive oil
• ½ leek, finely sliced
• 5oz - 150g mixed mushrooms, sliced
• 1 garlic clove, minced
• ¼ cup - 60ml white wine
• ½ cup - 80ml heavy cream
• ¼ cup grated parmesan cheese
• Salt and pepper, to taste
• Fresh thyme, to garnish

Steps

• Step 1

  In a large frying pan over high heat, place the bacon and cook until slightly crispy. Remove bacon and set aside.

• Step 2

  In the same pan, add a drizzle of olive oil, the mushrooms and cook until slightly browned. Add the garlic and the sliced leeks and cook until softened.

• Step 3

  Pour in the white wine and cook until reduced by half.

• Step 4

  Stir in the cream and parmesan cheese, simmer for a few minutes until thickened. Season with salt and pepper.

• Step 5

  Meanwhile, cook the pappardelle pasta in salted water until just under al dente.

• Step 6

  Toss the drained pasta into the sauce along with the crispy bacon.

• Step 7

  A perfect blend of creamy, smoky, and earthy flavours!

Little Tips

If sauce is too thick, thin it out with pasta cooking water.