Pasta with Leeks and Pancetta

Method

1. Take two nice thick slices of pancetta. Place them in a cold pan (no oil) and turn the heat to low. Let the pancetta render its fat slowly until crispy.
2. Meanwhile, prepare the leek: cut off the root and the tough dark green top. Slice the leek in half lengthwise and rinse under water to remove any dirt. Slice the leek fairly finely.
3. Once the pancetta is crispy and has released its fat, remove the pancetta from the pan, leaving the fat behind.
4. Add one clove of garlic to the fat and let it heat gently to flavor the oil. Add a pinch of fennel seeds.
5. Add the sliced leeks, season with a pinch of salt, and keep the heat low. Let the leeks stew slowly until completely soft and translucent, with a little liquid remaining.
6. Turn off the heat under the leeks to prevent them from drying out.
7. Bring a pot of salted water to a boil and cook the pasta (preferably short pasta like rigatoni or tortiglioni) until al dente.
8. Transfer the pasta directly into the pan with the leeks, reserving some pasta water if needed. Toss well to coat the pasta with the leek sauce.
9. Add the reserved crispy pancetta on top at the last moment to maintain its crunch. If the pasta seems dry, add a splash of pasta water.
10. Serve immediately, finishing with a generous grating of pecorino cheese and optionally some freshly ground black pepper.