This simple, creamy leek sauce with pancetta works well over pasta, steak, or gnocchi.
Heat the oil over medium heat in a saucepan. Once the oil is heated, add the pancetta and cook, stirring occasionally, until the pancetta is browned. Remove the pancetta from the saucepan with a slotted spoon and set aside, leaving any oil remaining in the pan.
Add the leeks to the remaining oil in the saucepan. Cook for 2-3 minutes, until softened. Add the 2 cloves of garlic and cook for 1-2 more minutes. If the oil from the pancetta has been soaked up, you may need to add an additional drop of two of oil to prevent the garlic from burning.
Add the chicken broth and heavy cream. Cook for two minutes, stirring occasionally. Remove from heat and use an immersion blender to blend the sauce into a creamy mixture. Alternatively, you can pour the sauce into a blender (but be careful because the heat of the sauce will make it expand in the blender). Once creamy and smooth, return the sauce to the pan and bring the sauce to a boil. Reduce the heat and let the sauce simmer for ten minutes, stirring occasionally. Once ten minutes have passed, add the Parmesan cheese in a slow stream, stirring constantly to avoid clumping. Once the cheese has melted and the sauce returns to a smooth and creamy texture, remove from the heat and add salt and pepper to taste. Enjoy over gnocchi, other pasta, or a protein (steak and chicken would be tasty covered in this sauce!).