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.