Pioneer Woman's Pancetta Pasta with Leeks

Here's the proof that I actually did cook once or twice during my first and second trimesters...

The first time I ever cooked with leeks was using another Pioneer Woman recipe and the first time I used them, I used them completely wrong. Now that I know how to use them I love them so when I saw another one of PW's recipes with leeks I was sold.

What you need:
12 oz. bow tie pasta
3 oz. chopped Pancetta (or thinly sliced bacon)
3 whole leeks, thinly sliced
1 Tablespoon butter
1/2 cup Dry White Wine
1/2 cup Heavy Whipping Cream
Shaved Parmesan cheese
Salt and Pepper to taste

Steps:
Cook pasta and set aside (reserve 1/2 cup pasta water in case needed later)

Saute the chopped pancetta until it starts to brown then add the sliced leeks and butter and cook for 8 minutes

After pancetta and leeks have cooked for 8-10 minutes add the white wine and cook 1-2 minutes

Reduce heat to low then add in the heavy whipping cream

Stir in salt and pepper and parmesan

Toss these ingredients in with the cooked pasta adding a little pasta water if needed

Top with Parmesan and eat warm! Yum!

Original recipe found here!