Pasta with Pancetta and Leeks

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 12 ounces shaped pasta, such as farfalle
  • 3 ounces chopped pancetta
  • 2 whole leeks, sliced thin
  • 1 tablespoon butter, optional
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • Salt and freshly ground pepper
  • Shaved Parmesan, for serving
Directions

Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.

Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.

After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.

Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!


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