Linguine with Leek and Pancetta



Serving size

2 ounces pasta with veggies
30 minutes

This recipe can easily be multiplied and makes good leftovers.

Linguine with Leek and Pancetta


4 quart Water
4 ounce Whole Wheat Linguine (or gluten-free pasta)
4 tsp. Olive oil
2 clove Garlic, raw (minced)
2 ounce Pancetta (cut into small dice)
1/8 tsp., ground Black pepper
1 medium (about l2 ounces) Leeks (thinly sliced crosswise)
2 tsp.. Capers
1/16 tsp. Salt


Place the water in a large sauce pan over high heat. When the water boils, add the pasta.

Place the olive oil in a large skillet over medium high heat.

Add the garlic, pancetta, and black pepper.

Stir, reduce the heat to medium low, and cook for about 8 minutes. Stir occasionally and adjust the heat so that the ingredients are cooking, but don't allow the garlic to brown.

Add the leek to the skillet and increase the heat to medium high.

Cook for about 7 minutes. Stir frequently.

Add the capers, 1 tablespoon of the caper liquid, and the salt. Stir and reduce the heat to medium low while the pasta is finishing.

When the pasta is cooked, drain and add the pasta to the skillet.

Add more black pepper to taste and toss gently.


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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and make sure the pancetta is gluten-free.


This is NOT a low sodium recipe.

Recipe Notes

Leeks are amazing: both pungent and sweet. In this dish they take center stage and bring both flavors to the dish. This is complemented by the combination of a little bit of intensely flavored ham, garlic, and black pepper.

"Listen to me: Leek is a vegetable. It can be the center of a dish."

Jose Andres