After ten days or so of oppressive, draining, nap-inducing heat, I walked outside yesterday morning and thought for a moment I'd somehow stepped into mid-fall. It was gloriously cool with a gentle breeze. Even though we have an air-conditioned home, it just isn't the same as opening the widows and being lulled to sleep by the rustle of leaves and other night sounds from critters just as happy to have a respite from the heat. It was an o.k. day to have a hot meal for dinner!
I made a mental note to add pancetta and leeks to the grocery list in my purse. I had caught part of an episode of Pioneer Woman over the weekend and thought this pasta she made for one (herself) looked and sounded delicious. I jotted down the ingredients but not the amounts. I also added garlic. It was an ample serving for two with enough left-over for one lunch.
Next on my to-do list? Hire a food photographer or read the manual that came with my Canon SLR. Those of you who recall when I got that camera please refrain from saying just how long ago that was!!
Here is the recipe. It is easy, quick and delicious.
Pasta with Pancetta and Leeks inspired by the Pioneer Woman
10 to 12 ounces of bow-shaped pasta
6 ounces of rough-chopped pancetta
2 leeks, including about two inches of green, thoroughly cleaned and thinly sliced
1 Tbsp butter
1 fat clove garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
Freshly ground black pepper
2 ounces grated fresh Parmesan
1. Cook the pasta according to the package directions.
2. Saute the pancetta in a large skillet over medium heat until the fat renders and the pancetta is beginning to brown. Add the leeks and cook, about three minutes. Stir in the butter and garlic and cook for three more minutes.
3. Pour in the wine and then reduce by 1/3. This will take an additional 2-3 minutes. Reduce the heat to low and taste for salt. You may need to only add pepper. Stir in the heavy cream and the Parmesan cheese. Heat through and serve over the pasta.