Pasta with Pancetta and Leeks

(Republished from a posting on The Food Network. Originally published here.)

Pasta with Pancetta and Leeks
2012 Ree Drummond, All Rights ReservedPrep Time:5 minInactive Prep Time: — Cook Time:15 min
Serves:4 servings

12 ounces shaped pasta, such as farfalle
3 ounces chopped pancetta
2 whole leeks, sliced thin
1 tablespoon butter, optional
1/2 cup dry white wine
1/2 cup heavy cream
Salt and freshly ground pepper
Shaved Parmesan, for serving
Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.

Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This’ll give the dish some scrumptious flavor.

After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.

Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top – delicious!

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