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STRAW AND HAY PASTA WITH PANCETTA AND LEEKS William Parker 2 bunches leeks 5⅓ ounces (⅓ lb.) pancetta (Italian bacon), sliced ½ teaspoon vegetable oil 4 tablespoons butter ½ pint heavy cream ½ tablespoon chopped Italian (flat leaf) parsley Pinch ground nutmeg Freshly ground pepper Salt ¾ cup freshly ground Parmigiano Reggiano 1 pound green and white pasta* Trim off bottoms and all green parts from leeks, leaving only the white. One piece at a time, hold upright and julienne into quarters, or julienne using a mandolin. Wash leeks thoroughly under cold water. Dry by tossing in a colander. Then place on paper towels to dry thoroughly. With kitchen shears, cut pancetta into 1/4 inch strips. Melt 2 tablespoons of butter in a deep skillet. Add leeks and season liberally with salt. Toss to coat leeks with melted with butter. Sauté until leeks are golden and translucent. Add parsley, freshly ground pepper, and nutmeg. Set aside. Place vegetable oil and pancetta in a small frying pan over medium heat. Sauté pancetta until crisp but not dry. Drain on paper towel. Cook pasta in boiling salted water until al dente. In a large, deep skillet, melt 2 tablespoons butter, toss pasta thoroughly and sauté on medium low for 1 minute. Add leeks and pancetta and toss until combined. Add heavy cream and toss. Then add half the parmigiano, toss, and cook 1 minute more over low heat. Serve immediately with remaining parmigiano.
* I usually use De Cecco spinach linguini and fusilli (sold in Shop-Rite and many other markets) when I make this dish, combining 1/2 pound from each box. |