Fresh Pappardelle with Creamed Leeks, Bacon & Garlic Breadcrumbs

Fresh Pappardelle with Creamed Leeks, Bacon & Garlic Breadcrumbs

Main Course 

  • 4


  • Easy


  • Preparation time

  • Cooking time


  • Pasta:
  • 4 cups “OO” flour or all purpose flour, sifted
  • 12 Egg yolks
  • 2 Whole eggs
  • null
  • Sauce:
  • 1/4 package bacon, diced in 1” pieces
  • 2 large leeks, sliced into 1” pieces
  • 2 cloves crushed garlic
  • 1/2 red chili, thinly sliced
  • 250ml chicken stock
  • 2 tbsp mascarpone cheese


Pasta 1) Place flour in the All-Clad large mixing bowl and make a well in the middle of it with your hand 2) Place all eggs in a jar or tall cup and whizz with a hand blender. Chef’s Tip: This step breaks the protein strands and makes for a smooth, silky result. 3) Pour the eggs into the well and incorporate into the flour with a fork or your hands using a circular motion. 4) Continue to work the dough on a floured work surface until the texture is smooth and everything is well combined. 5) Cover the pasta with saran wrap or in a ziplock bag and let rest for at least half an hour. 6) Using a pasta machine or rolling pin, roll the pasta into 2” wide, ¼” thick strips and transfer to a well floured baking sheet.

Sauce 1) Place an All-Clad saute pan on medium heat and add in bacon. Stir every few minutes. 2) Once the bacon has rendered most of its fat and is golden brown, add in the garlic and chili and continue cooking for a few minutes.

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