Pasta with Pancetta and Leeks

I've come clean with my butternut squash obsession, but I've yet to announce by leek obsession. Man, these things are delicious! They are in the onion family, but they are much more mild and palatable if you're nervous about onions. This pasta dish involves leeks, pancetta (fancy bacon) and cream... seriously? Seriously? I never even stood a chance...

Pasta with Pancetta and Leeks

Adapted from Pioneer Woman

Ingredients

12 oz pasta, cooked al dente

3 oz chopped pancetta (I used bacon)

3 whole leeks, sliced thin

1 tbsp butter

1/2 c dry white wine

1/2 c heavy cream

Salt

Pepper

Parmesan cheese

Directions

Cook pasta and set aside. Reserve 1/2 c pasta water.

Saute chopped pancetta (or bacon) until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 min. When you add the leeks, you can also throw in a pat or two of butter, if you're brave. After 8-10 min, pour in wine then cook an additional 1-2 min, until reduced. Reduce the heat to low, then pour in the cream. Add salt and pepper to taste. Stir in Parmesan. Toss with the pasta, adding a little pasta water if needed to thin the sauce. Take a bite and go to pasta heaven...