pancetta & leek fettuccine.
Gorgeous, decadent dinner for two! Pancetta and leek fettuccine is tossed in cream sauce and topped with fresh parmesan for the ultimate romantic pasta entree.
Servings: 2
Ingredients
- 1 tbsp. butter
- 1 tbsp. olive oil
- 4 thin slices pancetta diced
- 1 small leek chopped (according to link provided in post)
- 6 oz. dry egg fettuccine
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. thyme
- another 1/2 tsp. salt for pasta water
Instructions
- Heat large saucepan to medium heat. Once hot, add olive oil to pan.
- Toss in diced pancetta and cook 3-4 minutes, until barely starting to brown.
- Add butter and let melt into pancetta, then add chopped leeks.
- Stir and coat all chopped leeks and pancetta evenly in butter, and cook for 7-8 minutes until leeks become soft.
- While chopped leeks is cooking, add dried fettuccine noodles to boiling, salted water. Cook only a few minutes until al dente. Remove from heat and drain, but keep about 1/4 cup of salted pasta water in a measuring cup to the side.
- In the large sauté pan with leeks and pancetta, pour in heavy cream and turn heat to medium-high. Once simmering, stir the cream sauce around and thoroughly combine with other ingredients. Season with thyme, salt and pepper, then turn heat down to medium-low and let cook for another 3-4 minutes.
- Combine al dente pasta noodles with cream sauce and coat evenly. If sauce is too thick, slowly add pasta water until you reach your desired consistency.
- Serve hot, and top with freshly grated parmesan!