Creamy Butternut, Bacon & Leek Pappardelle

Creamy fall pasta with so much to love in one bowl. You’re going to love this recipe from our friend, Jess, from!

Image of Creamy Butternut. Bacon and Leek Pappardelle
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  • Category Title Pasta

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo


  • 6 slices thick-cut bacon, chopped
  • 4 cleaned and trimmed leeks, sliced
  • 2 garlic cloves, minced
  • 2 1/2 cups (1-inch) cubed butternut squash
  • 1/4 teaspoon pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup half and half (or heavy cream!)
  • 1 cup freshly grated parmigiano-reggiano cheese
  • 8 ounces DeLallo Pappardelle Pasta


  • Heat a large skillet over medium heat and add the bacon. Cook until most of the fat is rendered and the bacon is almost crispy, then add the leeks and stir to coat. Cook for 5 minutes.
  • Stir in the garlic and butternut cubes along with the pepper and nutmeg. (At this point I usually begin to cook the pappardelle.)
  • Toss the squash well to coat it in the bacon fat, then cover the skillet and cook for 5 to 6 minutes - until the squash is JUST tender enough to eat. You don't want it breaking down.
  • With the heat on low, stir in the half and half and the cheese. Cook and stir until the cream is just warmed, then stir in the cooked pasta.
  • Toss the ingredients in the skillet well.
  • Taste and season additionally with salt if desired - I usually find that the bacon is salty enough for the entire dish. Serve immediately!

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