Leek and Pancetta Pasta

[karennoca]

I made this recipe from the Pioneer Woman over the weekend. It is fast, simple and delicious. I used very fresh leeks, on the smaller side and good pancetta. The thing with this recipe is to make sure the dish is properly salted and that your parmesan cheese is the real stuff. It is very tasty. I served it with baguette slices, topped with basil pesto, Sungold Cherry tomatoes, sprinkled with Parmesan and fresh basil, which broiled for a few minutes until the cheese melted. Plus a simple green salad with red lettuce and baby arugula from my garden dressed with a lemon vinaigrette.http://thepioneerwoman.com/cooking/pasta-with-pancetta-and-leeks/