1 Lb Pappardelle
2 Leeks thinly sliced
5 -6 Tlb Gorgonzola Cheese
9 Pieces of Pancetta, thinly sliced
2 Tbl Butter
1 Tbl Brown Sugar
Salt & Pepper to taste
DirectionsCook pasta in boiling salted water until al dente, drain and reserve
Meanwhile, cook pancetta approx. 1 min. and remove from pan.
Add butter to the juices remaining in the pan, then brown sugar.
Stir together to melt and add leeks, sauté for about 60 seconds.
Add goats cheese, reserving some for the finish, crumble and stir
in with 2 -3 Tlb. of reserved pasta cooking water. Add Pasta,
stirring together, add crumbled pancetta, reserving some for the
finish. Plate to serve and finish with remaining cheese and