RomanItalian
Pasta with Leeks, Pecorino and Pancetta
by Giallozafferano · 2.9M subscribers on YouTube
When simple ingredients come together, true magic is born: leeks, Pecorino and pancetta for a quick but unforgettable first course.
- Difficulty
- easy
Ingredients
7 items- 320 gMezzi Rigatoni
- 300 gLeeks
- 200 gSmoked Pancetta
- 150 gPecorino Romano DOP
- 20 gExtra Virgin Olive Oil
- Fine Salt
- Black Pepper
Method
- Cut the pancetta into cubes and start cooking the pasta in salted boiling water.
- Sauté the pancetta in a pan with olive oil for a few minutes until crispy. Remove and set aside.
- In the same pan, cook the sliced leeks until softened.
- Drain the pasta al dente and add it directly to the pan with the leeks.
- Add a generous amount of grated Pecorino Romano (or Parmesan) and some black pepper. Toss well.
- Top with the reserved crispy pancetta, another sprinkle of cheese and pepper. Serve immediately.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
