Leek & Bacon Pappardelle with Mushroom Pangrattato

Based on a something I found on the web, apparently once a Jamie Oliver recipe.  A great pasta dish which makes wonderful use of in season leeks.  The pangrattato adds a lovely dimension.

Cooking Time – approx ## minutes

Serves #


for the Pappardelle:

  • 300g Pasta Flour
  • 3 Medium Eggs
  • 1/2 tsp Olive Oil

for the Mushroom Pangrattato:

  • 6 slices of stale bread
  • 10g Dried Mushrooms (e.g, porcini)
  • Olive Oil
  • 2 cloves Garlic, sliced
  • a few fresh Rosemary leaves

for the sauce:

  • 2 tbsp Olive Oil
  • 3 rashers Smoked Back Bacon, chopped
  • 3 large Leeks, washed and finely sliced
  • 2 cloves Garlic, chopped
  • 1 sprig fresh Thyme
  • 1 glass White Wine
  • 500ml Chicken or Vegetable Stock
  • Parmesan, grated
  • 25g Butter


  • Start off by making the pasta dough, and leave to rest in the fridge for 30 minutes
  • For the sauce, heat the oil in the pan and fry off the bacon until it just starts to colour
  • Add the leeks, garlic and thyme and sweat for a few minutes
  • Add the white wine and bring to the boil for 30 seconds before adding the stock.
  • Bring back to the boil, season with salt & pepper and simmer, covered until the leeks soften (15 minutes), stirring occassionally
  • Make the pangrattato by blitzing the stale bread and dried mushrooms in a food processor to form fine crumbs.
  • In a frying pan, heat 2 tbsp Olive Oil and add the garlic and rosemary.  Cook for a few seconds
  • Add the crumb mixture and a little salt and pepper.  Gently fry off until crunchy and golden brown, but don’t allow to stick or burn
  • Rollout the pasta and cut into ribbons, 20mm wide (pappardelle)
  • Cook pasta in boiling water for 2-3 minutes, until al-dente.  Drain (but reserve some of the liquid) andstir the pasta into the leek sauce
  • Toss the pasta in the sauce, adding the parmesan, butter and a little reserved pasta water to make a sauce if necessary.  Check seasoning
  • Dish up the pasta and sprinkle with the mushroom pangrattato

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