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!
Photo: Pasta with Pancetta and Leeks Recipe

















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By Aunt Karen
on May 10, 2013
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YUM!!! Was browsing for recipes, found this, had the pancetta and a fresh leek from a neighbor's garden. Definitely will be making this again.
By TexasWannaBeChef
Kingwood, TX
on May 09, 2013
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Simple and delicious! First time I've ever bought Leeks or Pancetta so I was a little worried but decided to try it anyway. The Leeks had such a mild onion-y flavor - they were delicious. I didn't have the full amount of cream on hand, so I just used what I had +/- 1/4 cup. Will make this for a dinner party because I know everyone will think I'm chef-like! Thanks Ree!
By bjcooks
San Francisco
on May 06, 2013
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This was fantastic. Real comfort food and so easy to make. I added mushrooms to the basic recipe, and will again next time I make it. Absolutely delicious pasta dish.
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