I kind of feel like curling up in this bowl of creamy pappardelle and taking a nap. A wonderfully long nap filled with heavy cream, crispy pancetta, caramelized leeks, and a fluffy pile of parmigiano-reggiano for a pillow. Parmigiano-reggiano pillows! That should be a thing.
Here’s the part where I’m supposed to tell you that this recipe would be perfect for your upcoming *cough* Valentine’s Day *cough* dinner. It really would be. It’s pretty dreamy. For that reason, I scaled the recipe down for two!
Don’t worry though! This recipe makes two (very) generous servings. Stingy pasta servings are not allowed around these parts.
But umm….let’s be real for a second. You may not want to share this pasta with anyone else. Your significant other might not even be worthy of this pasta, and I would totally understand. Really, it’s that good.
In fact, I challenge you to find someone who doesn’t enjoy egg pappardelle pasta, particularly when tossed and coated with a cream-based sauce, such as this one. Pappardelle, cream, and pancetta. It doesn’t get better.
I don’t like to play favorites (especially when it comes to pasta!), but it might just be the most universally loved pasta of all time. Rich, perfectly twirlable, and delicious. My go-to brand is DeCecco, which sells a wonderful extra wide egg pappardelle that holds its shape extremely well!