Cheat's Pappardelle with Slow-Braised Leeks and Crispy Porcini Pangrattato

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This was really, really good! My husband and I both loved the lighter way to dress the pasta. I skipped the parma ham to make it vegetarian and used a pre-made garlic chive pappardelle that I bought from the farmers market. I added about a cup of fresh baby bella mushrooms which gave the bread crumb mixture a little more of a crumbled sausage texture. I will definitely make this again.

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Delicous! My husband seen this on tv if I would have seen this episode I would have said pass on this recipe. However my husband just finished making it for the second time and I am glad he didn't pass it up. He Followed recipe both times didn't change much although we did not have fresh pasta and Second time we didn't have butter in the house but it was just as good,

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This is a complex tasting dish but easy easy to follow and prepare. All the steps to prepare are easy to follow, with room for minor mistakes and changes. i've made this for guests, family and myself to eat for take to work meals. Its one recipe i've used to impress many people. Leeks as great and easy to prepare. Thanks Jamie!

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I loved this dish, it was complex and very tasty. I used store bought pappardelle. Will make again for company.

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Really good and pretty easy...

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I tried this tonight in prep for a dinner party coming up. It was every bit as good as the rest of the reviews said. The only thing I didn't do was add rosemary (I didn't have any fresh and didn't want to use dried. This is a wonderful dish and well worth adding to your repertory.

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Great combination of flavours - can even add greenssuch as arugula and/or mushrooms to make a complete meal

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I made dish for my husband and two teenagers. They couldn't get enough of it! The flavor was so rich and the texture silky. I was hysterical when I thought that I had lost the recipe forever when my laptop crashed. This is one the of the dishes that I'll keep both in my "favorites" and in my old-fashioned recipe box (just in case.

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I was very surprised at how well this turned out. I used whole wheat pappardelle, which I am not that fond of by itself. I thought that nothing could make this whole wheat pasta taste good, but boy was I surprised. It was absolutely delicious and the whole wheat seemed to fit the dish remarkably well.

The only drawback, I thought, was the color of the dish... brownish noodles and light green sauce. The topping helps with appearance somewhat but it doesn't look nearly as appetizing as it is. This is a terrific recipe.

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Made this last night for dinner and was very impressed. A great mix of flavors with the mushroom breadcrumbs and leeks. I had small leeks and they worked just fine. I reheated the leftovers in a pan with a small amount of olive oil and just tossed it until heated and the flavors had intensified over night. I will definitely make this again.