Pasta con Porri e Pancetta

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Pasta con Porri e Pancetta

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Frying pan
• Wooden spoon or spatula
• Colander for draining pasta
• Knife and cutting board

Ingredients

  

• Ingredients
• 300 g 10.5 oz pasta (such as fettuccine or spaghetti)
• 2 large leeks cleaned and sliced thinly
• 150 g 5.3 oz pancetta, diced (or substitute with turkey bacon for a lighter option)
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 100 ml 3.4 fl oz heavy cream (or a non-dairy cream for a vegan option)
• Salt and pepper to taste
• Grated Parmesan cheese for serving optional
• Fresh parsley chopped (for garnish)

Instructions

 

• Method
• Cook the Pasta:
• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
• Sauté the Pancetta:
• In a frying pan over medium heat, add the olive oil and the diced pancetta. Cook for about 5-7 minutes, stirring frequently, until the pancetta is crispy and golden.
• Add Leeks and Garlic:
• Stir in the sliced leeks and minced garlic. Cook for another 5 minutes, or until the leeks are soft and translucent.
• Combine Pasta and Sauce:
• Add the drained pasta to the frying pan. Pour in the heavy cream and toss everything together. If the mixture seems too dry, gradually add some reserved pasta water until you reach your desired consistency.
• Season:
• Season with salt and pepper to taste. Mix well to ensure all the pasta is coated with the creamy sauce.
• Serve:
• Plate the pasta and garnish with freshly chopped parsley and grated Parmesan cheese, if desired. Enjoy your Pasta con Porri e Pancetta hot!
• Variations
• Vegetarian Version: Replace pancetta with sautéed mushrooms or smoked tofu for a delicious vegetarian alternative.
• Vegan Version: Use a plant-based cream and omit the cheese for a fully vegan dish.
• Add Veggies: Incorporate spinach or peas for added nutrition and color.

Pasta con Porri e Pancetta is a delightful Italian dish that perfectly combines the sweetness of leeks with the savory richness of pancetta. It’s a comforting and hearty meal that’s surprisingly easy to prepare, making it perfect for both beginners and seasoned cooks. From my own personal experience, this dish never fails to impress guests and family alike. Let me show you how I make this delicious pasta dish step by step.

Notes on What to Expect

You can expect a rich, creamy pasta dish with the comforting flavors of pancetta and leeks. The dish is hearty yet not overly heavy, making it a perfect weeknight dinner or a dish to impress guests at a gathering.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 450 kcal
• Cost of Ingredients: Around $15 (varies by location)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot for boiling pasta
• Frying pan
• Wooden spoon or spatula
• Colander for draining pasta
• Knife and cutting board
• Check out the must-have equipment and ingredients for creating a Savory  #Pasta con Porri e Pancetta  here.

Ingredients

• 300g (10.5 oz) pasta (such as fettuccine or spaghetti)
• 2 large leeks, cleaned and sliced thinly
• 150g (5.3 oz) pancetta, diced (or substitute with turkey bacon for a lighter option)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 100ml (3.4 fl oz) heavy cream (or a non-dairy cream for a vegan option)
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)
• Fresh parsley, chopped (for garnish)
• Check out the must-have equipment and ingredients for creating a Savory  #Pasta con Porri e Pancetta  here.

Method

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
2. Sauté the Pancetta:
   • In a frying pan over medium heat, add the olive oil and the diced pancetta. Cook for about 5-7 minutes, stirring frequently, until the pancetta is crispy and golden.
3. Add Leeks and Garlic:
   • Stir in the sliced leeks and minced garlic. Cook for another 5 minutes, or until the leeks are soft and translucent.
4. Combine Pasta and Sauce:
   • Add the drained pasta to the frying pan. Pour in the heavy cream and toss everything together. If the mixture seems too dry, gradually add some reserved pasta water until you reach your desired consistency.
5. Season:
   • Season with salt and pepper to taste. Mix well to ensure all the pasta is coated with the creamy sauce.
6. Serve:
   • Plate the pasta and garnish with freshly chopped parsley and grated Parmesan cheese, if desired. Enjoy your Pasta con Porri e Pancetta hot!

Variations

• Vegetarian Version: Replace pancetta with sautéed mushrooms or smoked tofu for a delicious vegetarian alternative.
• Vegan Version: Use a plant-based cream and omit the cheese for a fully vegan dish.
• Add Veggies: Incorporate spinach or peas for added nutrition and color.
• Check out the must-have equipment and ingredients for creating a Savory  #Pasta con Porri e Pancetta  here.

Tips

• When cleaning leeks, slice them lengthwise and rinse under cold water to remove any dirt trapped between the layers.
• For added flavor, consider including a splash of white wine to deglaze the pan after cooking the pancetta.

Substitutions for Dietary Needs

• Gluten-Free: Substitute pasta with gluten-free pasta.
• Low-Calorie: Use turkey bacon instead of pancetta and low-fat cream.

Nutritional Information Per Serving

• Calories: 450 kcal
• Protein: 15g
• Fat: 22g
• Carbohydrates: 50g
• Fiber: 3g

I hope this guide has made making Pasta con Porri e Pancetta seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment!