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Pioneer Woman Style – Pasta With Pancetta and Leeks

In case you were wondering, Pioneer Woman is a fantastic chef by the name of Ree Drummond. Her recipes are delicious and her humor is off the wall. Each recipe usually has its own backstory with hysterical ingredient references to butter, bacon fat, or wine; I feel like I’m already on a first name basis with Ree and I have never even had the pleasure of meeting her.

I am a little out of The Food Network loop, but I’m pretty sure Pioneer Woman even has her own cooking show now. A side note… I don’t really own any recipe books, but if there were one book I’d purchase, it would have to be The Pioneer Woman Cooks. I’d be even more grateful if I happen to find a signed copy.

Pasta with Pancetta and Leeks

I mean, who doesn’t love salty, creamy, cheesy goodness over pasta?! I have been making Pioneer Woman’s Pasta with Pancetta and Leeks for almost two years now. The flavor is absolutely divine and the meal works well if you’re in a pinch for time because it is pretty simple to prepare and cook.

Now, I don’t know if its my inability to move quickly in the kitchen or slice like a ninja (I’m not a chef), but Ree’s prep times seem to be impossible to replicate. This particular recipe calls for five minutes prep, but in my reality, it is more like fifteen. I’m attributing my slowness to uncut Boar’s Head Pancetta and inferior kitchen swiftness.

Do yourself a favor and check out Ree’s cooking site. Dinner is waiting…

Simmering leeks are joined with slightly browned pancetta and a bit of butter to kick up the flavor.

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