Pasta with Pancetta and Leeks

• 12 ounces shaped pasta, such as farfalle
• 3 ounces chopped pancetta
• 2 whole leeks, sliced thin
• 1 tablespoon butter, optional
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• Salt and freshly ground pepper
• Shaved Parmesan, for serving

1. Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
2. Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown.
3. Add the leeks and cook, about 8 minutes.
4. When you add the leeks, you can also throw in a pat or 2 of butter if you want to.
5. This'll give the dish some scrumptious flavor.
6. After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes.
7. Reduce the heat to low, and then pour in the cream.
8. Add salt and pepper to taste.
9. Stir in some Parmesan.
10. Toss in the pasta, adding a little pasta water to thin as needed.
11. Serve with Parmesan over the top - delicious!

pasta, pancetta, leeks, butter, white wine, heavy cream, salt

Taken from www.foodnetwork.com/recipes/ree-drummond/pasta-with-pancetta-and-leeks-recipe.html (may not work)