Recipe from Bon Appetit by Sara Jenkins
2 TB Olive Oil
1 TB unsalted Butter
4 slices thick-cut Bacon, cut into 1/2” pieces
2 medium Leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher Salt
3/4 cup Heavy Cream
2 tsp chopped fresh Thyme
1 lb Pappardelle or Fettucine
1 cup Finely grated Parmesan or Grana Padano
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. Drain pasta, reserving 2 cups pasta cooking liquid. 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.