Pancetta Leek Mushroom Pasta Recipes

PANCETTA, LEEK & MUSHROOM PASTA

Steps:

• Add the fettucini to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
• Meanwhile, heat the olive oil in a large frying pan and add the pancetta. Fry for a few minutes until golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over a high heat for 6-8 minutes until the leeks are tender.
• Drain the pasta and immediately toss with the leeks, pancetta and mushrooms, and the crème fraîche. Season with salt and pepper to taste. Scatter over the chopped parsley to serve.

PASTA WITH PANCETTA AND LEEKS

Steps:

• Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
• Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
• After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
• Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

PANCETTA, LEEK & MUSHROOM PASTA

Steps:

• 1. Add the pasta to a pot of boiling salted water and cook for 8-10 minutes or until al dente. 2. Meanwhile, heat the olive oil in a large frying pan and add the pancetta. Fry for a few minutes until golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over a high heat for 6-8 minutes until the leeks are tender. 3. Drain the pasta and immediately toss with the leeks, pancetta and mushrooms, and the crème fraîche. Season with salt and pepper to taste. Scatter over the chopped parsley to serve.