Pasta with Pancetta and Leeks

Ingredients

• 1 tablespoon butter 
• 0.5 cup cooking wine dry white
• 0.5 cup heavy cream 
• 2  leeks whole sliced thin
• 3 ounces pancetta chopped
• 4 servings parmesan shaved for serving
• 12 ounces shaped pasta such as farfalle
• 4 servings salt and pepper freshly ground

Equipment

• frying pan

Directions

1. Watch how to make this recipe.
2. Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
3. Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown.
4. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
5. After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream.
6. Add salt and pepper to taste. Stir in some Parmesan.
7. Toss in the pasta, adding a little pasta water to thin as needed.
8. Serve with Parmesan over the top - delicious!