Leek and Pancetta Pasta
Servings: 4
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.
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