Thursday, March 10, 2011

Pasta with Pancetta and Leeks

  • 12 ounces of pasta, cooked
  • 1 cup of reserved pasta water, if needed (I ended up using some)
  • 3 ounces of chopped Pancetta
  • 3 leeks, sliced thin
  • 1 Tablespoon butter
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • Parmesan cheese
Cook pasta and set aside. Make sure to reserve a cup of the pasta water.

Saute chopped Pancetta until lightly browned. Add sliced leeks and cook for 8 minutes. Add butter. Saute for about 5 minutes then add wine, cook an additional 2 minutes, until reduced. Set heat on low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan cheese. Toss in pasta and add water as needed to thin out. Serve with additional Parmesan cheese and enjoy!

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