The Pasta Chronicles, Continued: Pappardelle with Leeks and Applewood Smoked Bacon

Closer, ever closer...we chucked the fava flour and tried quinoa flour in its place, to good effect. Still not perfect enough to post, though, so we clearly have to keep trying. Possibly for weeks, if not months. Possibly twice a day, for weeks, if not months. (Okay, we may be getting slightly addicted. This homemade pasta thing is kind of amazing.)

In the meantime, here's another good sauce -- this one for pappardelle, or fettuccine would probably work too....




Ingredients:
1 medium leek, halved lengthwise, cleaned, and sliced (white and light green parts)
2 slices Niman Ranch Applewood Smoked Bacon, sliced crosswise into strips
1/2 bunch Russian kale, sliced crosswise
10-12 leaves fresh basil, chiffonade
Salt and freshly ground black pepper
Pinch or two Meyer lemon zest (optional)
Freshly grated Parmesan cheese
2 poached eggs

Cook bacon over medium-high heat in a wide pan with deep sides until it starts to brown lightly. Add the leeks and turn the heat down to medium. Fold in the kale and a pinch of salt, and saute for a few minutes until the kale wilts. Add the basil, stir for another moment or two, and season with salt and black pepper to taste. Add lemon zest if desired, and turn off the heat.

Fold in cooked pappardelle or linguini, toss to coat evenly, and serve hot, sprinkled lightly with Parmesan, with an egg on top.

Serves 2.