Pasta With Pancetta, Leeks And Artichoke Hearts

To Make

In a large pot, boil water and cook your pasta until al dente.

While the pasta is cooking, heat a large skillet over medium high heat, and cook the pancetta cubes for 2-3 minutes until browned and just a little bit crispy. Remove from the skillet and set aside.

Add the leeks and artichoke hearts to the pan, and cook 5-6 minutes or until browned and tender.

Once the pasta is done cooking, drain, reserving a half a cup of the cooking water. Set the pasta and water aside.

Add the pancetta back to the skillet. Add the white wine to the pan and use a wooden spoon to scrape up any fond (the brown stuff on the bottom of the skillet). Cook for 2-3 minutes to let the alcohol evaporate. Add the cooked pasta into the skillet, and stir everything together.

Add 1/3 cup of parmesan cheese, and 2 tablespoons of the pasta water at a time and mix together until a sauce forms (you will need more than just the first 2 tablespoons, but shouldn't need the full half cup). Once the sauce has come together, add in the tablespoon of butter to finish the sauce.

Divide among bowls and serve with the extra parmesan cheese, and lemon wedges.