Even though we all need the summer versions of pasta now, this Leek Pancetta Pasta is so delicious, creamy, and rich that you just cannot resist!
I do love long weekends. And you?
A few weeks back we had a statutory holiday resulted in the long weekend (Oh boy, I love long weekends, and so do you, I believe.)
Victoria Day is a lovely time for some short trips. Indeed, we’ve spent 4 years in Canada, and every time we traveled somewhere on a Victoria Day. In 2013 we visited Ottawa (With a stop in lovely Kingston), and trust me, Ottawa is beautiful at this time due to thousands of blossoming tulips. In fact, there’s an annual tulip festival each May. Sounds cool, eh?
In 2014 we went to Kingston (Where we spent 2 days that time) and to…Ottawa…just because it’s beautiful this time of year! But you know this already.
Last year we went to…Ottawa. Just kidding. It was Montreal which is always beautiful. That was the great timing since Montreal’s parks were covered with the blossoming lilac trees.
So, this year we decided not to be at home as well. As you may guess, we headed to…Ottawa! Joking. It was Montreal. Hehe, kidding again.
In fact, that was Prince Edward Country. Ironically, we had already been to Prince Edward Island which is 1700 kilometers from Toronto, but we never managed to stop by Prince Edward Country which is just a 2-hour drive from us.
Prince Edward Country is a lovely compact rural region with the beautiful landscapes, enchanting towns and villages, and nice sand beaches. There are plenty of antique stores, and I might have bought some props for my food photos (I might have used
all some of them while shooting this Leek Prosciutto Pasta.)
Wine Cured Cheese and Co.
Also, this country is famous for some good local food and wine. Actually, you can find a winery every 5 minutes while driving. We weren’t in the mood to sample any wine; however we did try some delicious apple cider. Besides, you can find good local cheese. I didn’t see many options, but we tried cheese curds (Which would be perfect for Poutine) and cheddar. What I really liked about that cheese that you can find a plenty of delicious flavors and additions. Cheddar with bacon? Honey or Maple Cheese (With an amazing sweet aftertaste)? Well, what about red wine cured cheese? Do they sound fantastic? They taste this way too!
Oh, there’s a little lavender farm too (I mean, could you imagine my excitement?) Although it’s really small, and lavender wasn’t blossoming that time yet, it was nice to browse the lavender store. Be sure we tried some good lavender things too.
Moreover, this Country has some good (And obviously popular) places to eat out; however we weren’t able to stop by. We did want to try the food, but these restaurants didn’t have any available tables. Literally, we attempted one place twice (Two different days), and we completely failed. Note for Ben: Ben, don’t be skeptical about the suggestion to reserve a table a week ahead in PEC next time.) The only one thing we tried during our visit was some stuff from a local bakery, but contrary to the positive reviews, we weren’t impressed.
Irresistibly Delicious Leek Pancetta Pasta
When we were back home, Andrey told he had been starving and needed something delicious and comfort (And by “delicious and comfort” he always means Pasta.) That’s the reason I made this irresistibly (But nor summary) Leek Pancetta Pasta. Well, I am slightly being dramatic – we had been planning to make this pasta before the trip.
Anyways, this Leek Pancetta Pasta is fantastically delicate dish. Leek sautéed in butter, with prosciutto garlic and thyme, and mixed with pasta, is ultimately comfort meal.
Yup, it might not sound like the perfect summer recipe, but…why not, right?
What’s your favorite summer pasta?
Have you ever tried Honey/Maple/Wine Cured Cheese?
- 300 gr fettuccine
- 3 large leeks, only white and pale green parts, thoroughly washed and sliced
- 2 tablespoons butter (I used salted garlic&herbs)
- 1 tablespoon olive oil
- 200 gr pancetta, cut in thick pieces
- 1 tablespoon fresh thyme
- freshly ground black pepper, to taste
- salt, to taste
- 1/4 cup light cream (optional)
- grated cheese, optional
- In a pot of salted boiling water cook the pasta as recommended on the package. Drain reserving some water.
- Ina meanwhile, in a large saucepan melt the butter and oil. Add the leeks and cook at medium heat, stirring often, for about 12-15 minutes until the leeks have softened (Do not allow to brown).
- Add the pancetta, thyme, black pepper, and salt and cook for another 10 minutes (If it's getting dry, add some water).
- Incorporate the cream if desired or just the same amount of water. Cook another 5 minutes to thicken the sauce up.
- Serve with the cheese if desired.