I don’t like wine.
Too abrupt? Should I have eased you into that? I know it’s a tough pill to swallow.
Hello?…You still there?
Never acquired a taste for it. (Unless you count my college years when I could put away a respectable number of wine coolers. But it wasn’t because I liked the taste. And, come on, that’s not really wine anyway.)
Nope. I don’t like wine…in a glass, that is.
I do, however, love it in food. Like a white wine clam sauce or wine reduced in a pasta dish. Yum. (For the record, I also like beer-battered shrimp and rum in Tiramisu.)
I’ve been redeemed, right?
This dish combines white wine, leeks, Parmesan, and salty pancetta – and there is some serious flavor here. Each one of the ingredients shines through, too, which for me and Paul was a great thing. It wasn’t a hit with the kids, though. Poo poo on them.
If you are into wine, check out Pam’s weekend wine reviews over at Sidewalk Shoes. Hopefully she’s still talking to me…
Farfalle with Pancetta and Leeks
Prep time: 15 minutes
Total time: 25 minutes
• 12 ounces Farfalle pasta
• 6 ounces chopped Pancetta
• 3 whole leeks, green ends removed, washed, and sliced thin
• 1 tablespoon butter
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• salt and pepper to taste
• 1/4 cup grated Parmesan, and shavings for garnish (optional)
Set a large pot of water to boil. Cook pasta al dente, according to package directions. (Reserve 1/4 cup pasta water.)
While the pasta is cooking, sauté the pancetta over medium high heat, until the fat is rendered. Add the leeks and butter and cook for 8 minutes, stirring frequently. Add the wine and cook for another 1-2 minutes until most of it has evaporated. Turn the heat down to low and add the cream; season with salt and pepper. Stir in the Parmesan.
Toss with the pasta, adding a little of the pasta water to thin the mixture if needed. Serve into bowls with some Parmesan shavings, optional.