Pasta with Pancetta and Leeks

Name: Pasta with Pancetta and Leeks
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Butter; 118 milliliters Dry White Wine; 118 milliliters Heavy Cream; 3 whole Leeks, Sliced Thin; 85 grams weight Chopped Pancetta; 4 servings Parmesan Cheese, Shaved; 340 grams weight Pasta, Cooked Al Dente; 4 servings Reserved Pasta Water, If Needed; 4 servings Salt And Freshly Ground Pepper, To Taste

Pasta with Pancettan and Leeks might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 26g of protein, 32g of fat, and a total of 715 calories. If you have reserved pasta water, weight pancetta, heavy cream, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Ingredients you will need

Water

Pasta

Saute chopped pancetta until fat is rendered and it starts to brown.

Ingredients you will need

Pancetta

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. I add it after the bacon is browned because I don’t want the butter to brown. 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.

Ingredients you will need

Butter