And I'm not sorry. Not one bit.
Why, you ask? Well, my kids were raving BEFORE they took a bite. Then they all ohhed and aahhed between nomm nom nomming.
Success!
Now I am posting the recipe as I found it. Ree suggests swapping the pancetta for bacon if your small town has no idea what pancetta is. (That would be here) The recipe also calls for white wine. Some people say it will cook off, some people say it won't. If you are in the group that will cook with wine, ask someone else what wine to use....I have no idea since I don't drink. If you are in the anti-cooking with wine group, you can use white grape juice, apple juice or alcohol-free cooking wine (I have heard of such a thing, but I have no idea where to get it.)
Anyways, here it is. I really recommend going to Pioneer Woman and drooling over her delicious pictures too!
Recipe: Pasta with Pancetta and Leeks
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Ingredients
- 12 ounces, weight Pasta, Cooked Al Dente
- Reserved Pasta Water, If Needed
- 3 ounces, weight Chopped Pancetta
- 3 whole Leeks, Sliced Thin
- 1 Tablespoon Butter
- ½ cups Dry White Wine
- ½ cups Heavy Cream
- Salt And Freshly Ground Pepper, To Taste
- Parmesan Cheese, Shaved
Preparation Instructions
Cook pasta and set aside. Reserve 1/2 cup of pasta water.
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. 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!
