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Home » Dinner

Leek and Pancetta Pasta

Published: March 24, 2019 | Updated: February 24, 2020 | By Jess | 10 Comments

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Leek & Pancetta Pasta
Leek & Pancetta Pasta
Leek & Pancetta Pasta
Leek & Pancetta Pasta | cookinginmygenes.com

This Leek and Pancetta Pasta is the perfect dish to take us from Winter to the Spring Season.

Leek & Pancetta Pasta | cookinginmygenes.com
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!

Leek & Pancetta Pasta | cookinginmygenes.com
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.

Leek & Pancetta Pasta | cookinginmygenes.com
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 & Pancetta Pasta | cookinginmygenes.com

Leek & Pancetta Pasta | cookinginmygenes.com

Leek and Pancetta Pasta

4.72 from 7 votes
Course: dinner
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Author: Jess
This Leek & Pancetta Pasta is a light and comforting pasta dish, perfect for the Spring season.
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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

  • 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.
  • 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.
  • Add garlic and leeks to the frying pan, cooking 6-8 minutes until leeks are softened.
  • Add wine, a couple good turns of pepper and pinches of coarse salt, stir and bring to a simmer for 2 minutes.
  • 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.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!

Leek & Pancetta Pasta | cookinginmygenes.com
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!

Leek & Pancetta Pasta | cookinginmygenes.com
Looking for more Spring pasta inspiration? Check out my Delicious Shrimp Pasta

Until the next cooking adventure,
Jess

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About Jess

I started Cooking in my Genes to bring people around my virtual table and share simple and seasonal recipes that make you smile and fill your belly. I hope to help inspire you to create your own meals and memories around the table with the people that matter to you. Read more...

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    Recipe Rating




  1. Denise@urbnspice

    March 29, 2019 at 2:37 pm

    5 stars
    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!

    Reply
    • Jess

      March 30, 2019 at 7:38 am

      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!

      Reply
  2. Kim - The Puffy Biscuit

    March 28, 2019 at 9:24 am

    5 stars
    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.

    Reply
    • Jess

      March 30, 2019 at 7:39 am

      You got it Kim! Made with the intention for Spring but I’m thinking year-round too 🙂 Thank you for stopping by the blog!

      Reply
  3. Leanne | Crumb Top Baking

    March 26, 2019 at 7:33 pm

    5 stars
    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!

    Reply
    • Jess

      March 30, 2019 at 7:37 am

      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 🙂

      Reply
  4. Yvonne Langen

    March 26, 2019 at 2:34 pm

    5 stars
    Leeks are one of my favourite seasonal ingredients and using them on pasta with pancetta is a dream come true.

    Reply
    • Jess

      March 30, 2019 at 7:36 am

      Yay! I love hearing that Yvonne! I just can’t get enough of leeks this time of year!

      Reply
  5. Colleen

    March 26, 2019 at 10:53 am

    5 stars
    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!

    Reply
    • Jess

      March 30, 2019 at 7:35 am

      Thanks for the recipe love Colleen! I love leeks too – so versatile and delicious for the Spring season. I hope you enjoy the recipe!

      Reply

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