| Cut Pancetta into 1/2 inch pieces and saute in skillet until almost crisp. Remove from skillet and set aside.
Add fettuccini in one gallon salted, boiling water; cook until al dente (10-12 minutes). Drain but do not rinse.
Melt 2 tablespoons butter in deep skillet or stock pot. Add chopped onion and parsley. Saute until onions are golden and translucent. Remove and set aside.
Melt remaining 4 tablespoons of butter in the same skillet or stock pot. Mix in the cooked, drained fettuccine; blend well and saute for two minutes. Mix in leek/parsley mixture, pancetta. Blend in heavy cream and grated cheese; simmer for two minutes or until heated through.
Season with salt and pepper. Taste for salt first because pancetta can add a salty flavor. Serve with additional grated cheese. |
