Pasta with Pancetta & Leeks

I love food blogs!  I don't think I'll ever have to buy another recipe book again!  I found this recipe on Pioneerwoman.com.

Ingredients

• 12 ounces, weight Pasta, Cooked Al Dente
• Reserved Pasta Water, If Needed
• 3 ounces, weight Chopped Pancetta
• 3 whole Leeks, Sliced Thin
• 1 Tablespoon Butter
• ½ cups Dry White Wine (I will use chicken stock)
• ½ cups Heavy Cream
• Salt And Freshly Ground Pepper, To Taste
• Parmesan Cheese, Shaved

Preparation Instructions

Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

*Some people suggested substituting portabello mushrooms for the Pancetta/bacon (if you want it vegetarian).  I might try turkey bacon instead. Others suggested add nutmeg, tomatoes, sun-dried tomatoes or zucchini. Others said half & half or Greek yogurt could be substituted for the heavy cream. In some of the comments, they suggested saving the leek ends and bottoms in the freezer with all their other leftover veggie bits (ends of carrots, leaves from celery, onion ends, Parmesan rind and/or chicken carcasses) to make stock when you have enough.  What a good idea!  I guess people left out the butter (b/c it wasn't in the original directions) and it was yummy without it.