Thursday, January 21, 2010

Recipe of the Week: Pappardelle with Pancetta , Leeks and Mushrooms

I absolutely love pasta! I could probably eat it two to three times a week - but the waistline won't allow!

There are several really great Weight Watcher’s pasta recipes that I sneak in every once in awhile, but for the most part, I just fantasize about all the wonderful combinations and irresistible sauces I could stuff in my belly.

This is an adaptation of a similar recipe I found on Thyme for Cooking (Thanks Katie).



Pappardelle with Pancetta, Leeks and Mushrooms


3 medium leeks

2 garlic cloves, minced
2 cups sliced field mushrooms
1/4 pound pancetta or bacon
2 tbs olive oil
1/4 cup chicken stock (may also substitute a dry white wine)
1/2 cup freshly grated Parmesan
1 pound pappardelle


1. Cook pasta according to package directions.

2. Clean the leeks and mushrooms. Mince garlic and thinly slice the leeks and mushrooms. Dice the pancetta.

3. Heat oil in a large nonstick skillet over medium heat. Add garlic and cook until fragrant, stirring frequently, about 1minute. Add pancetta and sauté about 2 minutes then add leeks and mushrooms; continue cooking until leeks are tender and pancetta begins to brown, about 8 minutes.

4. Add chicken stock (wine) and heat through. Toss in cooked pasta and season to taste with salt and generous amount of pepper. Transfer to 4 shallow serving bowls. Sprinkle each with cheese then serve.

Recipe adapted from Thyme for Cooking

Image courtesy of google images