Pancetta and Leek creamy Pasta

June 8, 2010 § Leave a comment

Here’s another simple Winter warming recipe. It is *sooooo* yummy. 🙂

Grab out:

  • 250g pancetta, sliced thinly
  • 1 large leek, green top chopped off, stem cut length ways and then diced finely in semi circles
  • 1 corn cob, kernels chopped off
  • handful of mushrooms, diced finely
  • 3/4 cup pure cream
  • 1/4 cup homemade chicken stock
  • Small bunch of parsley roughly chopped
  • Parmesan cheese
  • cracked pepper
  • 2 cups wholemeal pasta

Now make it:

  1. Put your pasta on the stove to boil in some salty water.
  2. Now, in a pan, dry fry the pancetta over a med/high heat. Let it get a bit brown and crispy, stirring it often. The fat from the pancetta will seep out and make the pan lubricated.
  3. To the pan, add the vegetables and saute for a few minutes. Now add the cream, stock and parsley and a good lot of cracked pepper.  Turn the heat down to low and let it simmer for about 15 minutes until it thickens in the pan.
  4. Once the pasta is cooked, spoon some of the sauce on top of it and garnish it with some grated parmesan cheese. Serve immediately.

Serves 4. Enjoy!



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