b'Bucatini with Pancetta and RicottaWALTER PISANOServes 4 to 6 FOR THE SAUCE:W cup unsalted butter3 tablespoons Pompeian Extra Virgin Olive Oil1 cup pancetta, cut into W-inch dice2 leeks, white part only, washed and cut into W-inch dice 3 tablespoons white balsamic vinegar or Pompeian Pomegranate Infused Blush Balsamic VinegarB/i teaspoon fresh rosemary, minced 3 cups chicken stockFresh-ground black pepper and kosher salt to taste FOR THE PASTA:1 pound DaVinci pastabucatini or spaghettiV cup Italian parsley, washed and sliced1 cup fresh ricotta, for garnishTO PREPARE THE SAUCE: In a heavy-bottomed saucepan, slowly heat the butter and olive oil. Add the diced pancetta and saut until slightly crispy. This should take about 10 minutes; make sure the heat is not too high. Then add the diced leeks and saut until soft. Deglaze with the white balsamic vinegar and reduce the liquid by half. Add the fresh rosemary and chicken stock, and again reduce the liquid by half. Turn the sauce off and season with the ground pepper and salt to taste.TO PREPARE THE PASTA:In a heavy-bottomed sauce pot, boil 2 gallons of salted water. When the water is boiling, submerge the pasta in the pot. (Make sure the water covers the pasta completely.) Cook the pasta according to the directions on the package. Drain the pasta well and place back into the pot. Pour the sauce on top and cook for a minute over low heat. Toss the parsley with the pasta to finish. TO SERVE:Place the pasta in individual bowls. Garnish by sprinkling fresh ricotta on top. Serve immediately.chefs note: For optimum results, cook the pasta al dente, which is usually about 1 or 2 minutes less than called for in the package directions. That is how Italians usually do it at home!75'