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A creamy pasta that's light and delicious, this is a standalone dish that adds a bit of decadence on a pasta buffet.
Creamy Fettuccini with Pancetta and Leeks
yield: 6 servings
1 pound fettuccini or tagliatelle, cooked al dente
2 tablespoons olive oil
1 tablespoon unsalted butter
1 cup pancetta, diced
2 medium leeks, white tops sliced
kosher salt
¾ cup heavy cream
2 teaspoons fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh garlic, chopped
½ cup water
1 cup parmesan, finely grated
Cook pasta until al dente and reserve 2 cups of
liquid. In a large heavy pot, heat oil and butter over
medium heat. Add pancetta and cook, stirring
often, until fat is rendered and pancetta is crisp,
5-8 minutes. Add leeks, garlic, and salt. Increase
heat to medium-high and cook, stirring often, until
leeks begin to brown, 5-8 minutes. Add cream,
thyme, rosemary, garlic, and water. Bring to a boil,
reduce heat, and simmer, stirring occasionally, until
sauce is thickened and coats the back of a spoon,
5-8 minutes. Add pasta, parmesan, and 1 cup
pasta-cooking liquid to sauce and stir to coat.
Increase heat to medium and continue stirring,
adding more cooking liquid until sauce coats pasta.
pasta party
