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Leek and Pancetta Fettucini
Course: Pasta
Author: Ev
  • 4 large leeks or 12 baby leeks
  • 100 g Pancetta diced pancetta
  • 1 knob of butter
  • 1 tablespoon olive oil
  • 1 cup cream
  1. Put water in a pot to boil with salt for the pasta.
  2. In a large pan, saute the sliced leeks with a knob of butter and the olive oil.
  3. Saute the leeks until softened and slightly golden. Remove from pan and set aside.
  4. Add the pancetta to the pan and cook until the fat has rendered and the pancetta starting to crisp.
  5. Cook the pasta until el dente (cooked but firm) and drain

  6. Add the leeks to the pancetta and toss to combine. Add the cream and combine

  7. Add this mixture to the cooked pasta and serve with cracked black pepper and grated parmesan cheese