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Serve with a salad of shaved asparagus, arugula, tarragon or basil, and shaved parm, dressed with lemon juice, EVOO and salt.
Heat a large pot of water to a boil for pasta.
Heat a large skillet over medium heat with EVOO, 3 turns of the pan, add guanciale or pancetta and render 2-3 minutes. Add leeks and garlic and season with pepper, stir 3-5 minutes. Add wine to pan and let it absorb, turn heat down to low, and add parsley.