....is Fettuccini with Leeks and Bacon

This is a twist on Pasta Carbonara, no more healthy than the original but equally wonderful. Pasta, Bacon, Leeks and Cheese, I don't think any combination of those ingredients can make a bad meal. I wish I could have found a good Papparadelle like in the original Bon Appetit recipe but that will wait til next time.

2 Tbsp Olive Oil
1 Tbsp Unsalted Butter
4 Slices Thick-Cut Bacon, Cut into 1/2-inch Pieces
2 Medium Leeks, White and Pale-Green Parts Only, Halved Lengthwise, Sliced Crosswise
Kosher Salt
3/4 Cup Heavy Cream
2 tsps Chopped Fresh Thyme
1 lb Fettuccine
1 Cup finely grated Parmesan

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 (I removed a little of the Fat & Oil). 

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.