Saturday, September 1, 2012

Bowtie Pasta with Leeks, Panchetta and Mushrooms

You know the best part of living in a neighborhood with so many of my friends?  They are always available to come be my guinea pigs when I find a new recipe I want to try!

As is my usual Monday night practice, I tend to spend most of the evening after I get home from work catching up on the shows I have DVR'd over the weekend.  It is mindless, entertaining and a great way to wind down after the first day back after a weekend.

Recently I was watching The Pioneer Woman's show on the Food Network and she was making a pasta dish so I was naturally intrigued....then she pulled out the pancetta and I was mesmerized.....then she pulled out the heavy cream and I was reaching for my phone, calling my friend Jennifer to see if she was available for dinner that night as I had a new recipe we simply HAD to try!

I thought I would be simple, stick to exactly what the Pioneer Woman had done, she has never led me astray after all, but then I got to the grocery and decided that everything is better with a little garlic, mushrooms never hurt anything and the local bacon I had recently purchased at the Farmer's Market was simply going to have its feelings hurt if I left it out!

With a few more ingredients than the original recipe called for I started on my delicious creation inspired by my dear Pioneer Woman!

Bowtie Pasta with Leeks, Pancetta, Bacon and Mushrooms

1 pound bow tie pasta
1/4 cup butter
1/2-1 cup cream
1/2-1 cup dry white wine
4 oz. diced pancetta
4 slices bacon, chopped
1 package sliced baby bella mushrooms
3 cloves garlic, minced
3 leeks, sliced
salt and pepper

Cook pasta according to package directions.  Cut the ends off the leeks and then slice them pretty thin and let sit in a bowl of cold water to remove the sand and grit.  

In a large skillet, brown the pancetta and bacon.  
You can really just use one or the other but since I had recently purchased this delicious bacon from the farmer's market AND I absolutely love pancetta I decided to do both....go big or go home, right!
Remove from pan and drain on a separate plate.  

Drain leeks in a colander.  In the same skillet add the leeks and garlic.  
Allow to saute for 3 minutes.  Add white to deglaze the pan.  

Add butter and mushrooms to the skillet.  
Add the bacon and pancetta back to the skillet.

Then go ahead and grab that cream you have been eyeing and throw that in there.
Season with salt and pepper and allow to simmer.  Add cooked pasta to the sauce and stir to coat.  
Serve immediately.
SOOOOOO tasty!!
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