Fettuccine with Pancetta Dolce, Peas & Leeks

Leek and ham is a winning combination. This week we are pairing the leeks with a sweet-cured Pancetta Dolce, lending the dish its defined and delicate flavour. First, we fry the Pancetta Dolce, adding leeks and garlic to the rendered fat. We then deglaze the pan with white wine, adding cream at the end to give the sauce a silky finish! You will find this dish in trattorias all over Veneto, each of which will have their own little variations. The star of this dish is the sweet-cured Pancetta Dolce, quite unlike Pancetta Tesa, which is air-dried with salt and spices. As a result, the Pancetta Dolce is not as dry as the Pancetta Tesa and instead it has a similar feel to the high-quality streaky bacon you can find in the UK.