Pasta with Pancetta and Leeks

Quick and easy recipe from The Pioneer Woman blog. Here's the link to her post, which has lovely pictures and instructions on cleaning and cutting leeks if you've never cooked with them. Ingredients and directions cut and pasted below, direct from the blog. I didn't change anything in the recipe, though I think it might be nice to add some greens (arugula or spinach) at the end when the pasta is hot and will wilt the greens slightly.

Ingredients

• 12 ounces, weight Pasta, Cooked Al Dente
• Reserved Pasta Water, If Needed
• 3 ounces, weight Chopped Pancetta
• 3 whole Leeks, Sliced Thin
• 1 Tablespoon Butter
• ½ cups Dry White Wine
• ½ cups Heavy Cream
• Salt And Freshly Ground Pepper, To Taste
• Parmesan Cheese, Shaved

Preparation Instructions

Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!