Farfalle with Pancetta and Leeks

This Farfalle with Pancetta and Leeks recipe is such a standout 30 minute meal with few ingredients and little effort. It’s creamy, luscious, and bursting with flavor.

Farfalle with Pancetta and Leeks

This pasta dish is just the definition of delicious – the combination of simple ingredients including Farfalle, salty pancetta, sweet leeks, rich cream, and parmesan is an absolute winner. Each one of the ingredients really shines through.

All you need is 30 minutes start to to finish and you end up with an indulgent restaurant-quality meal. Put it on your weekly menu, you will love it!

Ingredients Needed

This easy farfalle with pancetta recipe requires just a handful of simple ingredients.
(Scroll below to the printable recipe card for details and measurements.)

• Farfalle (bowtie) pasta – Really any type of short pasta can be used, but we love farfalle for this recipe. I recommend one with a texture that holds the sauce well, such as rigatoni or penne.
• Pancetta – Adds substance and protein to the dish, plus a bit of umami salty flavor. It should be diced small.
• Leeks – These taste like a mild onion, but delicate and sweeter. Trim and discard the green ends, then wash the leeks very well and slice thin. (See note below.)
• Garlic – For wonderful aromatics and great flavor. Use fresh.
• Butter – Used to sauté the leeks and garlic, providing richness and moisture.
• Salt and pepper – These simple seasonings are a must in cooking so the dish isn’t flat.
• Red pepper flakes – Just a bit for flavor. This does add a little heat, but does not make the dish spicy.
• White wine – This cooks down in the sauce and provides amazing depth of flavor. Use a dry white wine that you would enjoy drinking on its own. (See variations below if you don’t cook with alcohol.)
• Heavy cream – This makes the sauce rich and creamy!
• Parmesan – Freshly grated if possible, for best flavor.

How to Wash Leeks

Leeks tend to collect a lot of dirt while they grow, so make sure they’re cleaned extremely well before using them. Cut straight through the dark green leafy ends (discard), then slice the pale and white part of the leek in half lengthwise. Chop each half crosswise in 1/4-inch slices and transfer to a bowl of cold water. Toss in the cold water several times, then scoop them out with a slotted spoon to drain.

How to Make Farfalle with Pancetta and Leeks

This pasta recipe is quick and easy to prepare in just a few steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Cook the pasta. Cook the pasta al dente. Reserve a 1/2 cup of the pasta water then drain and set aside.
2. Sauté the pancetta and leeks. While the pasta is cooking, sauté the pancetta over medium-high heat, until crispy and the fat is rendered. Add the leeks and butter and cook, stirring frequently, until the leeks are tender. Season with salt, pepper, and red pepper flakes.
3. Deglaze with wine and add the cream. Add the wine and cook for another 1-2 minutes until most of it has been absorbed. Turn the heat down to low and add the heavy cream; gently bubble to thicken slightly. Stir in the Parmesan.
4. Combine pasta and sauce. Toss the pasta in the sauce, adding a little of the pasta water to thin the mixture, only if needed.
5. Serve. Portion into bowls with some Parmesan shavings on top and enjoy!

Tips & Variations

Here are a few tips for making creamy Farfalle pasta.

• Substitution for wine. Wine in cooking is used to enhance the flavor and aroma of food. The alcohol content completely burns off in this pasta recipe, leaving nothing but additional great flavor. But if you are 100% against using it, you can substitute it with chicken broth. Just know that the recipe won’t be optimal or as it was intended.
• Cook the sauce on low heat. You want to thicken the sauce at a gentle simmer. Increasing the heat or bringing the sauce to a boil can cause it to separate or curdle, due to the heavy cream.
• Add more pasta water if necessary. After you add the cooked pasta, you can add more pasta water to thin the sauce if needed.

Serving Suggestions

This pasta dish is best served immediately after you make it. The cream starts to dry pretty quickly and then it won’t be silky smooth. You could pair the pasta dish with a side salad and a slice of crusty dutch oven bread to make it a complete meal.

How to Store Leftovers

• Fridge. Any leftovers should be stored in an airtight container in the refrigerator. It will keep up to 3 days.
• Reheat. Warm up portions in the microwave, adding a little cream or chicken broth to loosen it up again.

More Easy Pasta Dishes

• Boursin Cheese Pasta
• Baked Feta Pasta
• Sesame Noodles
• Chicken Tetrazzini
• Gochujang Pasta
• Chicken Pot Pie Noodles

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Farfalle with Pancetta and Leeks

5 from 13 Ratings

This Farfalle with Pancetta and Leeks recipe is such a standout 30 minute meal with few ingredients and little effort. It's creamy, luscious, and bursting with flavor.

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings: 4

Cook ModePrevent your screen from going dark

Ingredients

• 12 ounces Farfalle (bowtie) pasta
• 6 ounces Pancetta , diced small
• 3 whole leeks , green ends removed, washed, and sliced thin (see tip below)
• 1 tablespoon butter
• 2 cloves garlic , minced
• salt and pepper , to taste
• pinch of red pepper flakes
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan , plus more for serving

Instructions

• Set a large pot of salted water to boil. Cook pasta al dente, according to package directions. (Reserve 1/2 cup of the cooking liquid before draining.)
• While the pasta is cooking, sauté the pancetta over medium-high heat, until crispy and the fat is rendered. Add the leeks and butter and cook for 6 to 8 minutes, stirring frequently, until the leeks are tender. Add in the garlic and cook for 20 seconds until fragrant. Season with salt, pepper, and red pepper flakes.
• Add the wine and cook for another 1-2 minutes until most of it has been absorbed.
• Turn the heat down to low and add the heavy cream; gently bubble to thicken slightly. Stir in the Parmesan.
• Toss in the cooked pasta, adding a little of the pasta water to thin the mixture, only if needed.
• Serve into bowls with some Parmesan shavings on top and enjoy!

Notes

Washing leeks. Leeks tend to collect a lot of dirt while they grow, so make sure they’re cleaned extremely well before using them. Cut straight through the dark green leafy ends (discard), then slice the pale and white part of the leek in half lengthwise. Chop each half crosswise in 1/4-inch slices and transfer to a bowl of cold water. Toss in the cold water several times, then scoop them out with a slotted spoon to drain.

Substitution for wine. Wine in cooking is used to enhance the flavor and aroma of food. The alcohol content completely burns off in this pasta recipe, leaving nothing but additional great flavor. But if you are 100% against using it, you can substitute it with chicken broth. Just know that the recipe won’t be optimal or as it was intended.

Nutrition

Calories: 558kcal | Carbohydrates: 66g | Protein: 19g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 427mg | Potassium: 326mg | Fiber: 3g | Sugar: 3g | Vitamin A: 607IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Main Course

Cuisine: Italian

Keyword: easy pasta recipes, pasta with pancetta

Did you make this recipe?Snap a picture and mention @bellyfullblog!