Asparagus, Leek, and Pancetta Pasta Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
3 Servings
Ingredients
  • 12 ounces linguine
  • 4 ounces diced pancetta
  • 2 tablespoons cold unsalted butter, cubed
  • 1 1/2 cups thinly sliced leeks
  • 1 shallot, finely chopped
  • 1/3 cup white wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 bunch asparagus, cut into 2-inch chunks
  • 2 teaspoons ground black pepper
  • 3/4 cup grated parmesan cheese, plus more for serving
Directions
  1. Cook pasta per package directions. Set aside.
  2. In a medium skillet over medium heat, add pancetta and 1 tablespoon butter. Cook until pancetta is rendered and just beginning to crisp.
  3. Add leeks, shallot, and remaining butter. Cook until softened and translucent, about 3 minutes.
  4. Pour white wine into pan and cook until wine is reduced to about two tablespoons.
  5. Add broth, cream, and asparagus to the pan. Simmer until asparagus is tender and sauce is thickened, about 5 minutes.
  6. Remove pan from heat and stir in pepper and cheese.
  7. Taste and adjust seasoning before adding cooked pasta to the pan.
  8. Serve with additional cheese, if desired.