Let’s talk about this Caramelized Leek & Onion Pasta! Are you searching for your new favorite pasta dish? Do you love caramelized onions? Do you love a big satisfying bowl of creamy pasta? Maybe you’ve made my Viral One Pot French Onion Pasta? If you said YES to any of those questions then keep reading to learn how to make this recipe!
Caramelized Leek & Onion Pasta Ingredients
- 4 oz Pancetta cut into small cubes
- 1 tbsp Olive Oil
- 2 Leeks trimmed to remove the dark green top and root at the bottom
- 2 Yellow Onion thinly sliced
- Salt and Pepper to taste
- 1/3 cup White Wine dry
- 1 tbsp Butter
- 4 cloves Garlic minced
- 2 sprigs Fresh Thyme leaves only
- 1 Lemon zest and juice; divided
- 1 cup Heavy Cream
- 1/4 cup Parmesan Cheese additional to serve
- 8 oz Pasta I used bowties; reserve 1 cup pasta water
Recipe Instructions
Pancetta:
Start by crisping up 4 oz of small-cubed pancetta in a large, high-rimmed pan over medium heat. This step takes about 10 minutes, but may take more or less time depending on the hat of your pan and the size of the pancetta. Stir occasionally, then use a slotted spoon to transfer the crispy pancetta cubes to a paper-towel-lined plate. Set them aside to stir in at the end. Leave any rendered fat in the pan!
Caramelized Leeks & Onions:
The heart of this recipe lies in the perfectly caramelized leeks and onions. Slice 2 trimmed leeks in half and then into 1/4 inch thin half-moon shapes. In the same pan used for the pancetta, add a tablespoon of olive oil to the flavorful fat left behind. Introduce the leeks and sliced onions to the pan, stirring to combine. Season generously with salt and cook over medium-low heat for about 45 minutes, stirring occasionally. If the pan gets too dry or starts to get too brown on the bottom, just add a splash of water! When the leeks and onions are caramelized, pour in 1/3 cup of dry white wine, scraping up any flavorful bits from the pan. Let them simmer for 2 minutes before setting aside to a bowl.
Cream Sauce:
While the pasta cooks to al dente (I used bowties, but use whatever shape you like), it’s time to create the luxurious cream sauce. In the same pan, melt a tablespoon of butter over medium heat. Add minced garlic, thyme leaves, and zest of 1 lemon, stirring for a minute to release their aromatic notes. Pour in 1 cup of heavy cream, season with salt and pepper to taste, and let it simmer for 5 minutes. Grate in 1/4 cup of Parmesan cheese, stirring until the sauce achieves a velvety consistency. Simmer for another 3 minutes.
Pasta Assembly:
Stir in the cooked pasta, ensuring every piece is coated in the creamy goodness. Add the reserved pancetta. Now, bring the caramelized leek and onion mixture back to the pan with the cream sauce. Squeeze in the juice of half a lemon. If the sauce needs a little loosening up, splash in some pasta water. Taste and adjust the seasoning to your liking. Finally, divide this culinary masterpiece among bowls. Serve with extra lemon juice and Parmesan cheese.
Did you try this Caramelized Leek & Onion Pasta? Leave a Review!
This pasta dish is decadent, savory, salty, creamy, intensely flavorful, and offset with the perfect amount of lemon zest/juice! This is the recipe you will crave when you want something rich and comforting.
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Caramelized Leek & Onion Pasta
Equipment
- Sauté Pan I used a large Le Creuset enameled cast iron braiser
Ingredients
- 4 oz Pancetta cut into small cubes
- 1 tbsp Olive Oil
- 2 Leeks trimmed to remove the dark green top and root at the bottom
- 2 Yellow Onion thinly sliced
- Salt and Pepper to taste
- 1/3 cup White Wine dry
- 1 tbsp Butter
- 4 cloves Garlic minced
- 2 sprigs Fresh Thyme leaves only
- 1 Lemon zest and juice; divided
- 1 cup Heavy Cream
- 1/4 cup Parmesan Cheese additional to serve
- 8 oz Pasta I used bowties; reserve 1 cup pasta water
Instructions
Pancetta
- Cook pancetta in a large high-rimmed pan over medium heat until crispy. This will take about 10 minutes. Stir occasionally to prevent burning. It may take more or less time so watch closely. Use a slotted spoon to remove to a paper-towel lined plate. Set aside for later.
Caramelized Leeks & Onions
- Cut the trimmed leeks in half lengthwise and then slice into 1/4 inch thin half-moon shaped slices.
- In the same pan, add olive oil to the fat left in the pan from the rendered pancetta. Add the sliced leeks and sliced onions to the pan. Stir to combine. Season with a generous pinch of salt. Cook over medium-low heat for about 45 minutes or until caramelized. Stir every few minutes. If the pan gets too dry or starts to get too brown on the bottom, pour in a splash of water and scrape with a wooden spoon.
- Once caramelized, pour in the white wine. Scrape any stuck bits from the bottom of pan with a wooden spoon and stir to combine with the leeks and onions. Simmer for 2 minutes. Remove the leek and onion mixture to a bowl. Set aside for later.
Cream Sauce
- Cook the pasta in salted water to al dente according to package instructions. Reserve 1 cup of pasta water. Make the cream sauce while the pasta cooks.
- Use the same pan as the caramelized leek and onions. Add the butter and melt over medium heat. Then add the minced garlic, thyme leaves, and zest of 1 lemon. Stir to combine and cook for 1 minute.
- Pour in the heavy cream and season to taste with salt and pepper. Simmer for 5 minutes. Add the parmesan cheese and stir to combine. Simmer for another 3 minutes.
- Transfer over the cooked pasta to the cream sauce. Stir until well combined. Add the reserved pancetta and caramelized leek and onions. Squeeze in the juice of half a lemon. Stir until well combined. Add splashes of pasta water as needed if the sauce is too thick. Taste and season as desired with salt and pepper.
- Divide among bowls to serve. Serve with additional lemon juice and parmesan cheese as desired.
Video
@carolbeecooks Anyone who has tried caramelized onions can attest that it’s worth the extra time! This caramelized leek & onion pasta has crispy pancetta and a garlic, thyme, and lemon cream sauce. You will love it! #pasta #caramelizedonions #leeks #pancetta #pastarecipe #creamsauce #carolbeecooks
♬ original sound – ar1esluver
January 23, 2024 at 3:58 amI just finished making this recipe and am writing this in the middle of dinner. This is THE best recipe I’ve ever made. I challenged myself with this recipe since I’ve never worked with pancetta or leeks. The steps are so easily written, and it’s super manageable!! It takes some extra time and love but it shows in this dish. It’s tangy, almost sweet and savory and full of different textures and flavors. I can’t recommend this enough for a date night or some self care. SO good!
January 25, 2024 at 4:09 pmWOW thank you for such an amazing review!! I’m so happy to hear that you loved this recipe and that the steps were easy to follow. I really appreciate your kind words. Have a great day!
February 7, 2024 at 7:12 pmCould I substitute some of the heavy cream with chicken broth to lighten it up a bit? 🙂
February 10, 2024 at 3:20 pmYou can, but your sauce won’t be as thick!