Pasta with Pancetta and Leeks by Ree Drummond

By ukiahgal67

Ingredients

• 12 ounces shaped pasta, such as farfalle (bowtie)
• 3 ounces chopped pancetta
• 2 whole leeks, sliced thin
• 1 tablespoon butter, optional
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• Salt and freshly ground pepper
• Shaved Parmesan, for serving

Details

Adapted from foodnetwork.com

Preparation

Step 1

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

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

3.
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.
Add salt and pepper to taste.
Stir in some Parmesan.

4.
Toss in the pasta, adding a little pasta water to thin as needed.
Serve with Parmesan over the top - delicious!