Pasta with Leeks and Pancetta

This is what I call "everyone’s favorite pasta." It’s always a hit at potlucks and my mother-in-law, an amazing cook, loves it—quite the compliment!

I especially love that this dish includes leeks, which are a great source of prebiotics. It can be challenging to incorporate leeks, especially for young kids, but this recipe makes it easy and delicious.

5 Ingredients, 20 minutes, done.

INGREDIENTS:

1 LARGE LEEK

16 Oz HEAVY CREAM

4-6 Oz PANCETTA

1 TBSP DRIED THYME

1.5 TSPN SALT or to taste

1 LB PASTA OF YOUR CHOICE (I USE LINGUINE OR BOWTIE)

GRATED PARMESAN CHEESE TO FINISH

PREPARATION: 5 Minutes

1. Thoroughly wash leeks. I cut it in quarters and submerge in water to get all of the dirt out.

2. Chop the leeks.

3. Start boiling pasta water with salt and a splash of oil.

RECIPE: 15 Minutes

1. Throw pancetta in a pan and cook until crisp.

2. Add in the leeks ver medium heat and cook until softened (5-8 minutes)

3. Add in heavy cream. When it starts to bubble lower the heat and simmer for about 10 minutes or until the pasta gets thickened.

4. Throw in the pasta at this point.

5. Add in 1 teaspoon of salt or more to taste.

6. Throw in the dried thyme. I like to crush it under my fingers as I sprinkle it in to help release the oils.

7. Taste the sauce, add more salt if desired. I also add in about 1/2 cup of pasta water to the sauce to thin it out a bit.

8. Put pasta directly from the pot into the sauce and combine.

9. Plate it. Throw the parmesan on top and serve immediately. Enjoy!