Pasta with Pancetta and Leeks

By exdircomp

Ingredients

• Ingredients
• 16 ounces shaped pasta
• 6 ounces chopped pancetta or bacon
• 3 whole leeks, sliced thin
• Asparagus cut in 1/2 pieces
• 2 tablespoon butter, optional
• 3/4 cup dry white wine
• 3/4 cup heavy cream
• Salt and freshly ground pepper
• 1 tablespoon Ricotta
• Shaved Parmesan, for serving / freshly grated pecorino romano cheese
• mozarella cheese

Preparation

Step 1

Directions


Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.

Saute the pancetta/bacon in a large skillet over medium heat until the fat is rendered and it starts to brown. Remove from pan. Add the leeks and asparagus and cook, about 8 minutes. When you add the vegetables, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor. Add back meat.

After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream and ricotta. Add salt and pepper to taste. Stir in some cheese.

Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!