Pancetta and Leek Pasta
- 340 g. bow pasta, cooked al dente
- reserved pasta water, if needed
- 80 g chopped pancetta
- 4 leeks
- couple cups sliced mushrooms, oyster or white, sliced
- olive oil
- 1/2 tsp. tarragon, or thyme, or both
- 1/2 c. dry white wine, e.g. Pinot Grigio
- 1/2 c. half-and-half - add a little extra if you like it saucier
- salt and freshly ground pepper, to taste
- Parmesan, shaved, to taste
Cook pasta and set aside. Reserve 1/2 c. of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Chop off the dark end of the leeks, peel off the outer tough layer, wash thoroughly, and slice. Add sliced leeks and mushrooms to pan. Add a dash of olive oil if needed to stop it from sticking.
After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Add an extra splash of wine for good luck. Reduce heat to low, then pour in cream. Add spices and salt and pepper to taste. You want to go easy on the salt as the pancetta is very salty already, and you may not need any at all.
Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin if needed. Serve with Parmesan shavings over the top.
Recipe source: Pioneer Woman. I have made this more healthy than her version though.