Bucatini with Pancetta and Ricotta


For the sauce:
¼ cup unsalted butter
3 tablespoons extra virgin olive oil
1 cup pancetta, ¼-inch dice
2 leeks, white part only, washed, ¼-inch dice
3 tablespoons white balsamic vinegar
⅛ teaspoon fresh rosemary, minced
3 cups chicken stock
Fresh-ground black pepper and kosher salt to taste

For the pasta:
1 pound extra virgin olive oilbucatini pasta or spaghetti
½ cup Italian parsley, washed and sliced
1 cup fresh ricotta, for garnish


Serves 4 TO 6

To prepare the sauce:

In a heavy-bottomed saucepan, slowly heat the butter and olive oil. Add the diced pancetta and sauté until slightly crispy. This should take about 10 minutes; make sure the heat is not too high. Then add the diced leeks and sauté until soft. Deglaze with the white balsamic vinegar and reduce the liquid by half. Add the fresh rosemary and chicken stock, and again reduce the liquid by half. Turn the sauce off and season with the ground pepper and salt to taste.

To prepare the pasta:

In a heavy-bottomed sauce pot, boil 2 gallons of salted water. When the water is boiling, submerge the pasta in the pot. (Make sure the water covers the pasta completely.) Cook the pasta according to the directions on the package. Drain the pasta well and place back into the pot. Pour the sauce on top and cook for a minute over low heat. Toss the parsley with the pasta to finish.

To serve:

Place the pasta in individual bowls. Garnish by sprinkling fresh ricotta on top. Serve immediately.