Tuesday, August 24, 2010

Pasta with pancetta and leeks

We eat a lot of pasta. Probably more than should be allowed, actually.
This is really good. And super simple. Ernie said he whipped it up in not much time at all.

from Pioneer Woman


12 ounces, weight Pasta, Cooked Al Dente
Reserved Pasta Water, If Needed
3 ounces, weight Chopped Pancetta
3 whole Leeks, Sliced Thin
1 Tablespoon Butter
½ cups Dry White Wine
½ cups Heavy Cream
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese, Shaved

Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top.

1 comment:

Question said...

I am trying this tonight! My daughter loves pasta but neither of us have had leeks... I am excited to try it.