Creamy Leek and Pancetta Fettuccine

Basically like carbonara, hold the eggs, keep the carbs and the creamy, cheesy sauce in this leek and pancetta fettuccine.


Servings: 4

  • 2 leeks, white and light green parts
  • 4 ounces pancetta, diced
  • 2 tsp olive oil
  • ½ tsp garlic
  • kosher salt
  • black pepper
  • 1 ½ cups milk
  • 1 tsp thyme fresh, chopped, plus additional for serving
  • 1 cup parmesan, freshly grated
  • 8 ounces fettuccine
  • parmesan shredded, for serving


1. Cut leek in half, discard dark green part, and thinly slice remaining white and light green parts.

2. Dice pancetta (if you aren't using pre-diced).

3. Heat olive oil in a large skillet over medium heat. Add pancetta and cook, stirring frequently, over low-medium heat for 10 minutes or until crispy. Remove with a slotted spoon and place on paper towel lined plate.

4. Add leeks to skillet the pancetta was cooked in and sauté over low heat for 5-6 minutes until softened. Add garlic and cook for 1-2 minutes until fragrant. Season to taste with kosher salt and black pepper.

5. Add milk, thyme, and parmesan cheese, simmering for roughly 10 minutes over low heat or until sauce begins to thicken.

6. Meanwhile, cook fettuccine according to package directions. Reserve 1 cup pasta water and drain, immediately adding fettuccine to skillet with sauce.

7. Return pancetta to skillet and stir to combine. Continue cooking for 1-2 minutes, adding pasta water as needed, until sauce is glossy and coats pasta.

8. Serve immediately, topped with additional fresh thyme and shredded parmesan, and enjoy!

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes