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Pasta with Pancetta and Leeks

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
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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

  1. Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water. 
  2. 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. 
  3. 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. 
  4. Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

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