WOW!
Ingredients:
- 12 ounces, weight pasta, cooked al dente
- Reserved pasta water, if needed
- 3 ounces, weight chopped pancetta
- 3 whole leeks, sliced thin
- 1 Tbsp. butter
- 1/2 c. dry white wine
- 1/2 c. heavy cream
- Salt and freshly ground pepper, to taste
- Parmesan cheese, shaved
Directions:
1. Cook pasta and set aside. Reserve 1/2 c. of pasta water.
2. Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. (Add it after the bacon is browned because you don’t want the butter to brown.)
3. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste.
4. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top---delicious!
2. Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. (Add it after the bacon is browned because you don’t want the butter to brown.)
3. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste.
4. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top---delicious!
*www.pioneerwomancooks.com