Creamed Leeks

Everyone who knows me knows that I tout the effects of bacon in food quite often. But the truth is, I actually prefer flavoring things with pancetta more. It brings a more balanced pork fat flavor without needing nearly as much fat, also there is no smoke brought to the dish and if I wanted that I'd just use bacon. Not that I don't like american bacon for tons of things, but in laying base flavors I prefer pancetta.

Creamed Leeks

2 Leeks (cleaned well and cut into rounds.)
1 oz whiskey
1 medium thick slice pancetta
a few cracks of pepper
1/4 stick of butter
4 oz heavy cream

Start the pancetta in a pan over medium-low heat and completely render the fat and then take it out and crumble it, returning it to the pan. Add the whiskey to deglaze the pan and suspending all of the pancetta taste. Add the butter, cream, and pepper until it all comes togetherstirring occasionally. Add the leeks and cook down for about 15 minutes. Serve with your favorite protein.