Pasta alla Chitarra
INGREDIENTS
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Fresh pasta with leeks, rosemary, tomatoes and pancetta.
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1/2 cup (1 stick) unsalted butter
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6 tablespoons virgin olive oil
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2 cups pancetta, cut into 1/4-inch dice
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4 leeks, washed, white part only, cut into 1/4-inch dice
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6 tablespoons white balsamic vinegar
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1 cup San Marzano tomatoes, peeled, seeded, and finely chopped
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1/4 teaspoon minced fresh rosemary
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6 cups chicken stock
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2 pounds chitarra or buccatini pasta, cooked al dente
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1 cup chopped fresh Italian parsley
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2 cups fresh ricotta cheese
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kosher salt
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freshly ground black pepper
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