• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 4 leeks
  • 6 ounces pancetta, cubed (optional)
  • ½ cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 pound penne or other short pasta
  • Parmigiano-Reggiano, grated

Which wine do
I pair with this recipe?

Check out our wine pairings to complement this recipe!

Find Out


  1. Remove the outer leaves from the leeks, and then chop off the stems and leafy green tops. Cut the leeks into thin rings. Rinse thoroughly. Heat the olive oil in a large skillet over medium heat, add the pancetta and cook until golden. Add the leeks and sauté them until they begin to turn golden. Add about a cup of water, and salt and pepper, and the cook for about 10 minutes, until they are soft and most of the liquid is absorbed.
  2. Bring a large pot of water to a boil. Cook the pasta until al dente, and then drain, retaining 1 cup of the cooking water. Add the pasta to the skillet with the leeks and cook together for about a minute, adding some of the retained water if it seems dry.
  3. Serve immediately with a sprinkle of Parmigiano-Reggiano.