This creamy leek pasta with crispy pancetta is a great weeknight meal! I love using radiatori for this because it holds the sauce so well and it’s such a fun shape. This is the perfect dish to experiment with leeks if you haven’t cooked with them before. To prepare the leeks, simply chop off the ends and cut the leek in half lengthwise. Make sure to rinse the dirt off in some water and then slice them up.
Ingredients you will need:
Pasta – Use any shape that you like!
Leeks – Rinse and cut your leeks. I like Trader Joe’s trimmed leeks.
Shallots and garlic – For flavor. Any type of onion would also work.
Pancetta – It pairs well with the leeks and adds a nice crunch!
Chicken broth – Add any type of broth after the leeks are softened and the pan is deglazed with white wine. This will add flavor and start the making of the sauce.
Heavy cream – This makes it extra creamy. Add extra broth instead if you want to use less cream.
Parmesan cheese – Freshly grated is always the best! The cheese will thicken and bring the sauce together.
