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!

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Leek and Pancetta Pasta

This Leek & Pancetta Pasta is a light and comforting pasta dish, perfect for the Spring season.

Course dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

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.

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

The post Leek and Pancetta Pasta appeared first on Cooking in my Genes.

I re-discovered my love for frittatas because of their versatility; the ingredient variations are endless!

Whether for breakfast, lunch or dinner, this Swiss Chard, Goat Cheese and Leek Frittata is sure to become a go-to easy meal.

Especially in the Winter months, hearty greens like the swiss chard in this frittata take centre stage. Not only is swiss chard in season, these greens keep their flavour when cooked.

I also LOVE cooking with leeks during this time of year; they bring so much flavour when sautéed.

It’s easy to mix up the toppings too like adding fresh tomatoes or a medley of herbs.

So with all of these delicious greens and creamy goat cheese, you can bet this frittata packs a flavour punch!

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Swiss Chard, Goat Cheese & Leek Frittata

With hearty greens and creamy goat cheese, this frittata is perfect for the cooler months and when in need of an easy breakfast, brunch or dinner!

Course Breakfast, brunch, dinner

Cuisine American

Keyword frittata

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Author Jess

Ingredients

• 6 eggs
• 1/4 cup whole milk
• 1 cup crumbled goat cheese
• 2 tbsp extra virgin olive oil
• 1 large leek, white and light green parts only, halved and chopped
• 1 cup chopped swiss chard (pack into the cup) stems discarded, only leaves chopped
• 1 tsp kosher or sea salt
• ground pepper
• red pepper flakes Optional

Toppings

• fresh tomatoes chopped in half with a drizzle of olive oil and pinch of salt and pepper
• fresh herbs like thyme, basil and parsley

Instructions

• Pre-heat oven to 400F.
• Whisk eggs and whole milk until combined then stir in 1/2 cup crumbled goat cheese. Set aside.
• In a 10 inch oven-proof skillet (cast iron works well), warm 1 tbsp oil over medium heat and add the leeks. Cook for about 5-7 minutes, until the leeks become soft.
• Next, stir in the swiss chard, salt and a few turns of ground pepper and cook for about 2-3 minutes until the leaves start to wilt.
• Turn the heat to medium-low and stir in 1 tbsp oil to combine well. Pour in the egg mixture and sprinkle with the remaining 1/2 cup of crumbled goat cheese and optional pinch of red pepper flakes.
• Cook over the medium-low heat until the edges start to set, about 4-5 minutes. 
• Then, transfer the skillet to the middle rack of the oven and cook for 8-10 minutes, until the edges are golden brown and the eggs are set.
• Cool in the pan for about 5 minutes, cut into slices and then serve!
• Top with fresh tomatoes and/or a medley of fresh herbs and serve with toast. Frittata leftovers can be stored in the fridge for up to 3 days.

Notes

Don't have all of the ingredients!? Here are a couple of substitutions:

1 cup goat cheese = 1 cup your favourite cheese

1 cup swiss chard = 1 cup chopped vegetable (may need to sauté this a little longer)

If you don't have a leek, use a 1/2 cup of chopped onion.

This dish is perfect for breakfast, lunch or dinner! And to make it a complete meal you could add a simple green salad and serve with crusty bread.

Depending on your mood or tastes, you can really make this dish your own.

Ingredient Substitutions:

If you want to substitute ingredients, you can follow the amounts in the recipe:

• 1 cup goat cheese = 1 cup your favourite cheese
• 1 cup swiss chard = 1 cup chopped vegetable (may need to sauté this a little longer)
• If you don’t have a leek, use a 1/2 cup of chopped onion.

Here are a few of my favourite combinations:

• Cheddar cheese and broccoli
• Swiss or gruyere cheese and mushrooms
• Cheddar cheese and shredded sweet potato

So, save this recipe as an easy and quick meatless meal for any meal, anytime.

And, if you are loving this recipe, check out my Savoury Turkey Breakfast Sausage Egg Muffins too!

Until the next cooking adventure,
Jess

The post Swiss Chard, Goat Cheese & Leek Frittata appeared first on Cooking in my Genes.