Pasta With Pancetta, Leeks And Artichoke Hearts

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
4 Servings
20 min

There are a few things in this world that are guaranteed to comfort me. A trip to Trader Joe’s. Watching through Parks and Recreation for the dozenth time (skipping season 1, natch). Hugging my husband at the end of a long day. A giant bowl of pasta. It doesn’t even matter what kind of pasta. I’m an equal opportunity pasta lover. Spaghetti, rotini, farfalle, linguine…..they’re all amazing, and all one hundred percent deserving of my love and adoration.

This recipe is one of those recipes that sort of grew over time. I didn’t set out to make a recipe, and I’m sure I’m not the first (or even hundredth) person who realized that artichokes and leeks work well with pasta and cheese; but it IS one of the first recipes that I came up with completely on my own, and she’s sort of like my baby that way.

I actually had a hard time putting pen to paper (virtually) to write this one down, because I honestly usually change it every time I make it. It works well with both long and short pasta. It works with the pancetta or without it. Sometimes I add a splash of wine to the sauce, and sometimes pasta water. It’s an ever-changing recipe, but it’s so damn good that I have to share it.

Pasta With Pancetta, Leeks And Artichoke Hearts
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Pasta with Pancetta, Leeks, and Artichokes
  • 10 ounces of pasta (your choice)
  • 4 oz diced pancetta
  • 2 leeks, cut in half, cleaned and thinly sliced
  • 1 twelve ounce jar of marinated artichoke hearts, drained and chopped
  • 1/4 cup white wine
  • 1/3 cup grated parmesan cheese, plus more for serving
  • 1 tablespoon butter
  • Lemon wedges for serving
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.
Sara's Tiny Kitchen
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