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.
Servings: 3
Equipment
- Sauté Pan I used a large Le Creuset enameled cast iron braiser
Ingredients
- 4 ounces Pancetta cut into small cubes
- 1 tablespoon Extra Virgin Olive Oil
- 2 Leeks trimmed, halved lengthwise, and thinly sliced
- 2 Yellow Onion thinly sliced
- Kosher Salt & Black Pepper to taste
- ⅓ cup Dry White Wine
- 1 tablespoon Unsalted Butter
- 4 cloves Garlic minced
- 2 sprigs Fresh Thyme leaves only
- 1 Lemon zest and juice divided
- 1 cup Heavy Cream
- ¼ cup Parmesan Cheese plus more for serving
- 8 ounces Pasta
Instructions
- 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.
- 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.
- Cook Pasta: Cook pasta in well-salted water until al dente. Reserve 1 cup pasta water before draining.
- 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.
- 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.
Video
Notes
- Caramelizing the leeks and onions: Cook them low and slow. If the pan starts browning too quickly, add a small splash of water and scrape up the bits. Deep golden and soft is the goal, not dark brown.
- Cleaning leeks: After slicing, place leeks in a bowl of water and swish to remove grit. Drain well before cooking.
- Pasta shapes: Bowties work well, but ridged or curved shapes like lumache or pipe rigate hold the sauce especially well.
- Reserve pasta water: Before draining the pasta, reserve 1 cup of pasta water. The starch helps loosen and emulsify the sauce, creating a silky finish. Add it gradually as needed.
- Cheese tip: Use freshly grated parmesan for best melting and flavor. Pre-shredded cheese does not melt as smoothly.
- Wine substitute: If you prefer not to use wine, substitute with chicken broth.
- Lemon balance: Start with the juice of half the lemon, then adjust to taste. The lemon should brighten the sauce without overpowering it.
- Reheating leftovers: The sauce thickens as it sits. Reheat gently with a splash of cream, milk, or water to loosen.
Nutrition
Calories: 922kcal | Carbohydrates: 81g | Protein: 22g | Fat: 56g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 440mg | Potassium: 638mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2399IU | Vitamin C: 34mg | Calcium: 219mg | Iron: 3mg
