Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
15 Mins
Total Time:
25 Mins
Basically a version of bacon, onion, and cheese pasta that feels fancy but is still super easy to whip together! Leeks are mild onion varieties, almost like something in between a green onion, a yellow onion, and a shallot. Pancetta is kind of like an Italian bacon, but I really like it because I buy it at the store pre-diced so it’s one less thing for me to chop. Finally goat cheese adds a tangy creaminess to the sauce! Serve this when you want to impress but need something quick and easy.
Ingredients
Adjust Servings
Instructions
- Place a large pot of water on high. Generously salt the water and wait for a rolling boil.
- Start by washing the leek and thyme. Trim ends from leek and then cut into slices about 1/2 inch thick. Give the slices a rough chop and set aside. Remove thyme leaves from stems and roughly chop.
- In a large skillet, heat to medium high. Once pan is hot, add pancetta and stir occasionally. Once pancetta is brown and crispy, about 3 - 5 minutes, remove from skillet and place on a paper towel to drain excess grease and set aside.
- Add pasta to boiling water and slightly stir so noodles don't stick together.
- Add olive oil and leeks to pan. Stir until leeks are softened and start to brown, about 3 minutes. Get a few spoonfuls of your starchy pasta water and add to the pan, scraping up any browned bits from the bottom. Add goat cheese and stir, adding more pasta water as needed until a thick, creamy sauce forms.
- Add 1/2 of the pancetta and 1/2 of the thyme back to the pan. Once pasta has finished cooking, add the drained noodles in the pan and toss, coating the noodles evenly with the sauce.
- Finish by topping with more pancetta, thyme, and fresh shaved parmesan.