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Ingredients
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Main Ingredients
For Vegetarian Option
Other Ingredients
Method
Preparation of Ingredients
- 1
Prepare the Leeks
Trim the roots and dark green parts of the leeks. Slice the leeks in half lengthwise, then cut into thin half-moons. Rinse them under cold water to remove any dirt.
- 2
Prepare the Pancetta (or Mushrooms for Vegetarian Option)
If using pancetta, cut it into small cubes. If making the vegetarian option, chop the mushrooms into bite-sized pieces.
- 3
Grate the Provolone
Grate the provolone cheese using a box grater or food processor.
Cooking
- 4
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- 5
Sauté the Leeks and Pancetta
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the pancetta and cook until crispy. Then add the leeks and sauté until they become soft and translucent, about 5-7 minutes. If using mushrooms instead, sauté them in olive oil until browned.
- 6
Combine Ingredients
Add the cooked pasta to the skillet with the leeks and pancetta. Toss well to combine, adding reserved pasta water as needed to create a creamy sauce.
- 7
Add Cheese and Season
Stir in the grated provolone cheese and fresh thyme. Season with salt and black pepper to taste. Cook for an additional minute until the cheese melts.
Serving
- 8
Plate the Dish
Serve the pasta in bowls, garnishing with additional thyme and black pepper if desired.
