Creamy Pappardelle with Leeks and Smoked* Bacon

This would be fab. for Brunch, Lunch, or Dinner:
(6 servings)

2 T. EVOO
1 T. unsalted butter
4 pieces of bacon, cut into 1/2" pieces
2 medium leeks, white and pale green parts only, halved lengthwise, sliced crosswise
Sea* salt
3/4 cup heavy cream
2 t. chopped fresh thyme
1 lb. lemon-pepper* papparadelle (Trader Joe's - thanks to Sue V. for the rec.)
1 cup finely graded Grana Padano or Parmesan cheese
Fresh snipped garlic chives*

Heat oil and butter in a large heavy pot over med. heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-6 mins. Add leeks and season with salt. Increase heat to med.-high and cook, stirring often, until leeks begin to brown, 5-8 mins. 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 mins. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, cheese, and 1 cup pasta cooking liquid to sauce and stir to coast. Increase heat to med. and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Sprinkle with chives.

"Remembering God's goodness puts a song in your heart." So, sing and have fun today.

Happy Friday!!!!

Love,

MM