Here’s my “take” on a Lorenza de’Medici recipe. We think the addition of pancetta and a splash of white wine to the sauce makes it even more delicious. I often make half the recipe for our primo which goes especially well with lamb marinated in my go to marinade for lamb. Local leeks, which are so sweet and delicious, make this a tasty, light sauce.
Makes 4 Servings
3 Tbsp. EVOO (or a combination of EVOO & unsalted butter)
2 lbs. leeks, cleaned & thinly sliced (see below)
4 oz. pancetta cut ¼” thick & cut into cubes
Salt & freshly ground black pepper
½ cup heavy cream
¼ cup dry white wine
¼ cup chicken stock
Pinch of grated nutmeg
¾ cup freshly grated Parmigiano Reggiano
4 egg pasta dough (see below) or 12 – 16 oz. dried egg tagliatelle
Heat 1 Tbsp. EVOO in a large skillet over medium low heat. Add the pancetta cubes to the pan and sauté until lightly browned, but not crisp, remove. set aside.
If there is more than 1 Tbsp. oil left in the pan, remove the excess. Add the remaining oil or a combination of oil and butter to the pan, adding the leeks when the oil is hot. Sauté, stirring for a few minutes, until they are translucent; season with salt and pepper to taste. Add ¼ cup water, lower the heat and simmer, covered, for about 20 minutes.
In the meantime, bring a large pot of water to a boil and warm a large pasta serving bowl.
When the leeks are done, add the cream, white wine, stock and nutmeg to the pan. Heat through; cover and keep warm on very low heat until ready to toss with the pasta.
Cook the pasta until al dente; reserve ½ cup or so of the cooking water. Drain the pasta in a colander. Add 3 Tbsp. Parmigiano to the sauce, stirring to combine. Add the pasta to the sauce in the pan, tossing and adding pasta cooking water if it appears too dry. Toss for about 1 minute; season with salt and pepper if required. Put the pasta into the warmed serving bowl and serve immediately, passing the remaining Parmigiano.