Main Dishesbellyfull5.0
Farfalle with Pancetta and Leeks
This Farfalle with Pancetta and Leeks recipe is such a standout 30 minute meal with few ingredients and little effort. It's creamy, luscious, and bursting with flavor.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Set a large pot of salted water to boil. Cook pasta al dente, according to package directions. (Reserve 1/2 cup of the cooking liquid before draining.)
2
While the pasta is cooking, sauté the pancetta over medium-high heat, until crispy and the fat is rendered. Add the leeks and butter and cook for 6 to ⏱️ 8 minutes, stirring frequently, until the leeks are tender. Add in the garlic and cook for ⏱️ 20 seconds until fragrant. Season with salt, pepper, and red pepper flakes.
Pancetta (, diced small )6 ouncesbutter1 tablespoongarlic (, minced)2 cloves
3
Add the wine and cook for another ⏱️ 1-2 minutes until most of it has been absorbed.
4
Turn the heat down to low and add the heavy cream; gently bubble to thicken slightly. Stir in the Parmesan.
5
Toss in the cooked pasta, adding a little of the pasta water to thin the mixture, only if needed.
6
Serve into bowls with some Parmesan shavings on top and enjoy!
Nutrition Facts
calories
558 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
427 mg
protein Content
19 g
trans Fat Content
0.2 g
cholesterol Content
75 mg
carbohydrate Content
66 g
saturated Fat Content
16 g
unsaturated Fat Content
15 g
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