Caramelized Leek and Onion Pasta

A rich and savory pasta with crispy pancetta, white wine, lemon, and parmesan. Slow-cooked leeks and onions melt into a silky cream sauce for an elevated but cozy pasta dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook Pancetta: Cook pancetta in a large pan over medium heat until crispy, about 8 to 10 minutes. Remove with a slotted spoon and set aside. Leave the rendered fat in the pan.

Step 2

Caramelize Leeks and Onions: Add olive oil if needed. Add sliced leeks and onions with a generous pinch of salt. Cook over medium-low heat for 40 to 45 minutes, stirring occasionally, until deeply golden and soft. Add a splash of water if the pan gets too dark. Stir in white wine and simmer 2 minutes. Transfer mixture to a bowl.

Step 3

Cook Pasta: Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water before draining.

Step 4

Make Cream Sauce: In the same pan as the leeks, melt butter over medium heat. Add garlic, thyme, and lemon zest. Cook 1 minute. Stir in heavy cream and simmer 5 minutes. Add parmesan and stir until smooth.

Step 5

Combine: Add cooked pasta, caramelized leek mixture, and pancetta to the sauce. Squeeze in lemon juice. Toss until coated, adding splashes of reserved pasta water as needed to loosen. Taste and adjust salt and pepper. Serve with extra parmesan.

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