This Leek and Pancetta Pasta is the perfect dish to take us from Winter to the Spring Season.
Going from Winter to Spring I always find myself craving comfort foods but with more fresh ingredients; that is exactly where this Leek and Pancetta Pasta comes in.
Leeks are one of my favourite vegetables during Spring season because of their versatility. When sautéed in olive oil and butter, leeks bring a beautiful flavour to this simple pasta and go wonderfully with the salty pancetta. It’s a match made in pasta heaven!
This pasta was inspired by my love for carbonara, a richer pasta that we like to enjoy in the Winter.
I wanted to create a dish with similar flavours but just a tad lighter for the Spring season which is exactly what this Leek and Pancetta Pasta is.
So, I used pancetta which is an Italian bacon that is salt-cured and it’s a great flavour-builder when accompanied by the leeks. Just a couple of other simple ingredients including olive oil, butter, garlic, tagliatelle pasta, white wine and parmesan cheese, you get a delicious pasta that comes together very easily!
Leek and Pancetta Pasta
This Leek & Pancetta Pasta is a light and comforting pasta dish, perfect for the Spring season.
Ingredients
- 340 g dried egg tagliatelle pasta substitute fettuccine or linguini noodles
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 200 g sliced pancetta (quarter-inch slices), diced into cubes substitute with thick-cut bacon if needed
- 2 cups chopped leeks discard dark green and tough stems
- 2 garlic cloves, minced
- 1/2 cup white wine a pinot grigio works well
- 1/2 cup pasta water
- 3/4 cup grated parmesan cheese
- parsley for garnish
- extra grated parmesan cheese for topping
Instructions
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In a large pot of water (salted well), cook the pasta according to package directions, reserving 1/2 cup pasta water before draining the pasta.
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In high-sided frying pan, melt oil and butter over medium heat. Once melted, add in pancetta and cook until golden brown and crispy, about 8-10 minutes, stirring frequently.
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Add garlic and leeks to the frying pan, cooking 6-8 minutes until leeks are softened.
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Add wine, a couple good turns of pepper and pinches of coarse salt, stir and bring to a simmer for 2 minutes.
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Turn the heat to low and stir in noodles, pasta water and parmesan cheese, stirring well to combine. Taste and add more salt and pepper to your liking. Serve with more parmesan and parsley to garnish.
This is a lovely pasta for a weeknight dinner, date night at home or to enjoy when you have guests over.
This Leek and Pancetta Pasta is sure to become a go-to favourite for the Spring season and beyond!
Looking for more Spring pasta inspiration? Check out my Delicious Shrimp Pasta
Until the next cooking adventure,
Jess
There’s nothing like a new pasta dish to try on the weekend. I am inspired by your Leek and Pancetta Pasta, Jessica. I always have leeks and pancetta on hand in the freezer ready to go so this dish would come together pretty darn quick! What do you think? A glass of Chardonnay or Sauvignon Blanc? Thanks for your inspiration!
So smart to have leeks and pancetta on hand in the freezer, I think you’ve just inspired me to do the same! I think a lovely glass of Sauvignon Blanc would be the perfect balance to this dish – I do hope you enjoy it!
This looks so yummy. It does remind me of a lightened-up Alfredo pasta. Perfect for this time of year. Although with that combination of flavours, this dish would be a year-round favourite for sure.
You got it Kim! Made with the intention for Spring but I’m thinking year-round too 🙂 Thank you for stopping by the blog!
I’m the same way! Our winter is so drawn out, and we don’t really get a spring. So I definitely crave comfort food until June! And comfort food that’s light and fresh is perfect! Love this Jessica!
Thanks so much for the recipe love Leanne! And same here, craving comfort foods into the Spring season so this is definitely my kind of Spring dish too 🙂
Leeks are one of my favourite seasonal ingredients and using them on pasta with pancetta is a dream come true.
Yay! I love hearing that Yvonne! I just can’t get enough of leeks this time of year!
I love how leeks are a star ingredient in this delicious looking dish, and not just an addition. They are so flavourful, and perfect for spring. I’m pinning this one to try. Thanks, Jessica!
Thanks for the recipe love Colleen! I love leeks too – so versatile and delicious for the Spring season. I hope you enjoy the recipe!