Tuesday, November 12, 2013

Make it: Pasta with Pancetta and Leeks

Since I came across this recipe on The Pioneer Woman I have made it countless of times. Sometimes its tastier than others but that obviously it's down to how I make it and how I feel that day, cooking with love makes a massive difference to it's taste. This is a bot of a carbonara type of dish, scrumptious and perfect for a one meal kind of lunch or dinner. 

Printable recipe here

(Seves 4)

3-4 large leeks
300 gr chopped pancetta or bacon
500 gr pasta (I used penne this time but have also made them with farfalle and like them as much)
1/2 cup of white wine
dollop of butter
1 cup of cream
parmesan cheese
pepper and salt

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Chop your leeks (the one part only) and prepare your ingredients.
Cook your pasta in salted boiling water as directed in the packet. Drain and set aside. 
Cook your pancetta/bacon over medium heat, until the bacon starts getting brown. Add in the leeks. Stir well and cook over medium heat for about 8-10 minutes until the leeks are well softened.
Now it's time to add your pat of butter. Keep stirring well so it goes all over your ingredients for about 8-10 minutes. Pour in your wine and stir over low heat for a couple of minutes. With the heat decreased to very low pour in the cream, stir well for 5 minutes. 
Add in the cooked pasta and your shaved parmesan. Stir well and serve. 
Eat warm and then relaaaaax. 

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Original recipe from here - Printable recipe here


Thanks for your comments and for taking the time to read A Diary of Lovely. I hope you will be coming again soon.

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