Pasta with Pancetta and Leeks

• 12 ounces, weight Pasta, Cooked Al Dente
• Reserved Pasta Water, If Neededwater
• 3 ounces, weight Chopped Pancetta
• 3 whole Leeks, Sliced Thinleek
• 1 Tablespoon Butterbutter
• ½ cups Dry White Winewhite-wine
• ½ cups Heavy Creamheavy-cream
• Salt And Freshly Ground Pepper, To Tastesalt-and-pepper
• Parmesan Cheese, Shavedparmesan

1. 01Cook pasta and set aside. Reserve 1/2 cup of pasta water.
2. 02Saute 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. 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. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

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