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.
Servings: 4
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