Jamie Oliver Leek And Pancetta Pasta Recipe Download Cooking Instructions

Leek and Pancetta Pasta Cooking in my Genes

WEBMar 24, 2019 · Instructions. In a large pot of water (salted well), cook the pasta according to package directions, reserving 1/2 cup pasta water …

1. In a large pot of water (salted well), cook the pasta according to package directions, reserving 1/2 cup pasta water before draining the pasta.
2. In high-sided frying pan, melt oil and butter over medium heat. Once melted, add in pancetta and cook until golden brown and crispy, about 8-10 minutes, stirring frequently.
3. Add garlic and leeks to the frying pan, cooking 6-8 minutes until leeks are softened.
4. Add wine, a couple good turns of pepper and pinches of coarse salt, stir and bring to a simmer for 2 minutes.

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Creamy Leek and Pancetta Pappardelle Pasta A …

WEBJan 26, 2015 · Instructions. Heat the olive oil in a large (preferably, straight-sided) sauté pan over medium-high heat. Add the pancetta and …

1. Heat the olive oil in a large (preferably, straight-sided) sauté pan over medium-high heat. Add the pancetta and cook until golden brown and crispy, 4 to 5 minutes, stirring frequently. Reduce heat if necessary.
2. Add the unsalted butter to the pan and add the sliced leeks. Sauté the leeks for 6 to 8 minutes over medium-high heat until they are lightly caramelized and soft. Add the heavy cream, chopped thyme, and ¼ cup of water to the pan, and stir ingredients together. Bring to a simmer and reduce the cream mixture for 2 to 3 minutes, or until thick enough to coat the back of a wooden spoon. Season to taste with salt and freshly ground black pepper.
3. Cook the pappardelle in a large pot of boiling salted water, stirring every few minutes, until al dente. Reserve ½ cup of pasta cooking water. Using tongs, transfer the pasta directly from the pot to the pan with the cream sauce. Don’t worry if you transfer some pasta water along with it, as this will help thin the sauce and help it coat the pasta.
4. Turn off the heat. Stir the pasta gently in the sauce until it is evenly coated, add the grated cheese, and add pasta liquid as necessary. Serve immediately and garnish with fresh thyme leaves and grated cheese.

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