Pasta with Pancetta & Leeks


We have been trying not to eat any pasta since we've been back from California.  First, it has just been too hot for such a heavy meal, and second, we can both stand to eat a little bit healthier.  However, when I saw this recipe from The Pioneer Woman, I figured I can let that "rule" slide just this once.  Oh wow, this was amazing!  I don't know that it was seasonally appropriate, given how creamy and warm it was, but I will definitely be making this again come fall and winter!!

12 ounces Pasta (+ reserved cooking liquid)
3 ounces Pancetta, chopped
3 Leeks, thinly sliced
1/2 cup Dry White Wine
1/2 cup Heavy Cream
Salt & Pepper, to taste
Parmesan Cheese, shaved

Cook the pasta until al dente, and set aside.  Reserve 1/2 cup of the cooking liquid (which I didn't use).  Saute the chopped pancetta until the fat is rendered and it starts to brown.  Add the sliced leeks and cook for about 8 minutes.  Pour in the wine, cooking for an additional 1-2 minutes, or until it is reduced.  Reduce the heat to low and add the cream.  Stir in salt, pepper, and Parmesan shavings to taste.  Toss in the pasta, adding a little of the pasta water to thin, as needed.  Serve with additional Parmesan shavings on top.