Sunday, June 17, 2012

Pancetta & Leek Pasta

There is not one thing that I don't love about this recipe and when you find these prediced little packets of heaven, you must make this pasta! 



12 ounces pasta - any shape that you fancy
1/2 cup reserved Pasta Water
3 or 4 ounces, weight Chopped Pancetta
3 whole Leeks, Sliced Thin (Slice length wise to rinse any sand away before slicing)
1 Tablespoon Butter
1/2 cup Dry White Wine or chicken stock
1/2 cup Heavy Cream (or use a touch more if you're feeling indulgent)
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 and once the pancetta is browned, add a pat of butter to help deglaze the pan but be careful not to burn butter in hot pan.  After 8 to 10 minutes, pour in wine or stock, 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 cheese and toss. You can add a little pasta water to thin as needed. Serve with Parmesan on top. 

Recipe from Pioneer Woman, my idol. 


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