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Pasta with Leeks, Fennel, Tomatoes, and Guanciale
Ingredients
  • Kosher salt
  • 1 medium leek
  • 1 small fennel bulb
  • 8 ounces cherry tomatoes
  • 1 small fresh red bird’s eye or Thai chile
  • 3 tablespoons fresh flat-leaf parsley leaves
  • 3 ½ ounces guanciale or pancetta
  • 12 ounces dried rigatoni or other short pasta
  • 3 tablespoons olive oil, divided
  • ½ cup grated Parmesan cheese
Steps
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