Recipe. You Won't Want to Miss This!

Pasta with Leeks and Fennel

I’m always trying out new ideas for pasta. The market had beautiful leeks and fennel bulbs and I came up with this light and delicious combination.

1 lb. thin spaghetti

olive oil

3-4 oz. pancetta, cut in matchsticks

3 leeks, white parts only, split lengthwise, and thinly sliced

2 medium fennel bulbs, trimmed, cut in quarters, and thinly sliced across the grain

freshly ground black pepper to taste

pepperoncini to taste

dash of balsamic vinegar

1 cup pecorino tartufo, roughly grated

In a sauté pan heat the olive oil, add the pancetta and sauté until slightly crisp. Drain most of the fat and add the fennel and leeks and a splash of water. Cover the pan and cook until the vegetables are just soft. Season with pepper and pepperoncini and a splash of balsamic. Keep warm.

In the meantime, cook the pasta al dente. Before draining, add a ladleful or two of the pasta water to the vegetable mixture. Mix the drained pasta with the vegetables and cheese and toss vigorously. Serve immediately!

Serves 4