Leek and Pancetta Fettuccine

This recipes features Arrezzio® Italian Fettuccine Cooked “Carbonara-Style”, with Pancetta, Leeks and Cracked Black Pepper.



  1. Boil 5 Qts. of Water. Add 1 TBLS of salt and the fettuccine. Cook to al dente, approximately 10 minutes; stirring occasionally to prevent sticking. Reserve ½ Cup Pasta cooking water. Drain.
  2. Trim and discard root end and tough green top from leek; peel off and discard outer layer. Cut in half lengthwise, wash and rinse. Slice each half (width-wise) very thinly.
  3. Meanwhile, in a large frying pan cook the pancetta until fat is rendered and pancetta is crisp and golden, about 5 minutes. Remove from the pan to a plate lined with kitchen paper. Discard most of the fat from pan. Return the fry pan to the heat and lower heat to medium. Add the sliced leeks to pan and gently cook till soft and golden.
  4. In a mixing bowl, whisk together cream, egg yolks, cheese, salt, and pepper.
  5. Add the hot drained pasta to the pan with the leek and pancetta. Add ½ the reserved pasta water, toss to combine.
  6. Remove from the heat, add the seasoned egg/cream & cheese mixture. Gently mix to coat. Add more of the reserved pasta water and/or extra cream to thin the sauce, if needed.
  7. Serve immediately and sprinkle with parsley.