This is one of my favorite recipes right now. It’s easily adaptable to your tastes too! Use Pancetta, more or less wine and or chicken broth. I love me some sauce so I double it anyway. I mean you have to have something to dip your garlic bread in!
1 pound of Pasta, Cooked Al Dente (I like farfalle)
Reserved Pasta Water, If Needed
1 pound of bacon –chopped (Use GOOD bacon)
3 whole medium Leeks, Sliced Thin (again use more or less to your taste)
½ cup Dry White Wine
1/2 cup chicken broth
½ cup Heavy Cream
½ cup parmesan cheese – shredded fine (or more! Tee hee)
Salt And Freshly Ground Pepper, To Taste
Parmesan Cheese, Shaved
Cook pasta until al dente and set aside. Reserve 1 cup of pasta water. Saute bacon until fat is rendered and it starts to brown, remove from heat, chop into 1 inch pieces. Remove excess bacon fat (leave some, you are making a sauce afterall! But if you used good bacon like I said, this might not be a problem) and add sliced leeks and cook for 8 minutes or until tender.
Pour in wine, then cook an additional 3 minutes, until reduced. Add chicken broth. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in shredded Parmesan and bacon.
Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top.
*Also very good chilled, if you don’t make extra sauce! Try it as a pot luck salad!
