Pasta with Pancetta and Leeks

 12 ounces pasta of choice, great with bowtie pasta

3 ounces pancetta, chopped

3 leeks, cleaned and thinly sliced

1 tablespoon butter

½ cup dry white wine

½ cup heavy cream

Fresh black pepper

1 cup Parmesan cheese

Cook pasta and set aside, reserving ½ cup of the pasta water. 

 

In a large skillet sauté pancetta until bacon starts to brown.  Add the leeks and cook for 8 minutes, add butter and sauté for another 2 minutes.  Add the white wine and cook for 2 minutes more.  Reduce the heat and add the cream, ½ cup Parmesan cheese and pepper.  Stir in the pasta and mix well.  If needed add a little of the reserved pasta water to make a nice creamy sauce.  As soon as the pasta is heated through serve with the other ½ cup of Parmesan cheese to pass around. 

*This recipe came from the internet; it was done by The Pioneer Woman.