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. And I hone in on local leeks, which are so sweet and delicious, to make this tasty, light sauce.
3 Tbsp. EVOO (or a combination of EVOO & unsalted butter)
2 lbs. leeks, cleaned & thinly sliced**
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** 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 & 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 & 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 & pepper to taste. Add ¼ cup water, lower the heat & simmer, covered, for about 20 minutes.
In the meantime, bring a large pot of water to a boil & warm a large pasta serving bowl.
When the leeks are done, add the cream, white wine, stock & 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 & stir to combine. Add the pasta to the sauce in the pan, tossing & adding pasta cooking water if it appears too dry. Toss for about 1 minute; season with salt & pepper if required. Place the pasta into the warmed serving bowl and serve immediately, passing the remaining Parmigiano.