Tagliatelle with Leeks and Pasta
Serves 4
Pair with...
Ingredients
6 oz pancetta, diced (or bacon)
1 leek, halved and sliced all but the darkest green parts
1 italian pepper, sliced
1/2 cup pine nuts, toasted
1 cup parmesan or grana padano cheese, grated
1/2 cup basil, chopped
1 pound tagliatelle or fettuccini
Olive oil
Butter
Preparation
Prepare a large pot for pasta and cook according to directions.
Toast the pine nuts in a pan and set aside.
In a large pan over medium heat, cook the pancetta until crispy. Remove and set aside.
Clean the pan of most of the fat from the pancetta.
Add 1 tbsp butter and oil. Add the leeks and peppers. Cook for 10 min until soft.
Reserve 1/4 cup of pasta water. Drain the pasta and add to the large pan with the leeks.
Over low heat, add half of the cheese and 1/2 of the nuts. Combine with 2 tbsp of the pasta water to create a thick sauce. Add more water if necessary.
Transfer the pasta to serving plates.
Garnish with remaining cheese, nuts and basil. Drizzle with olive oil. Serve.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!