Cooking with Balsamic Vinegar

Balsamic Fettuccine with leek and pancetta

Ingredients for 6 people:
500 g of Balsamic Fettuccine Leonardi (you can also use Tagliatelle format)
300 g of pancetta or cured pork cheek (best if sliced and cut in strips)
2 spoonfuls of White Balsamic Leonardi
1 leek (the white part only) finely chopped
½ glass of dry white wine
1 spoonful of Extra Virgin Olive Oil
20 g of butter
Salt and Pepper (+ salt for the cooking water)

Leonardi Balsamic Vinegar of Modena 7 medals or Leonardi Balsamic Pearls for finishing

Preparation:
Put in a large pan the butter and the EVOO, then after the butter melts add the Pancetta strips and let go for a couple of minutes, then add the chopped leek and let brown for a few minutes. Add the white Balsamic and the white wine and wait until it evaporates before turning off the fire.
In the meantime, in a big saucepan, bring the water to boiling, add salt and pour the pasta reducing the fire, then cook for no more than 2 minutes, stirring regularly.
Drain the pasta and pour immediately in the pan with the dressing, stir-fry for a few seconds to amalgamate all ingredients and adjust with salt and pepper.
Serve on individual plates finishing with Aged Balsamic vinegar or Balsamic pearls. You may grate a little bit of Parmesan cheese before pouring the Balsamic, if the Pancetta is not too salty.

Lambrusco wine is a good pairing for this dish.

About “Fettuccine”: The word “Fettuccine” derives from the Italian “fetta” which means “Slice”. So the diminutive “Fettuccina”, and also "fettuccia" means “little slice” or “little Ribbon”.

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