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1
In a medium skillet, heat 1 Tablespoon of olive oil. Add pancetta and saute at medium heat, stirring occassionally until bright reddish-brown (about 10 minutes).
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2
Slide pancetta to one side of the skillet; add 2 tablespoons oil to the empty side, then add the leek and garlic. Add salt and pepper to vegetables and cook, stirring frequently, until soft and blond, while pancetta continues to crisp at the other end of the skillet (about ten minutes).
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3
Combine pancetta, garlic, and leek in the skillet and add the sundried tomatoes and wine, stirring to combine for 3-5 minutes.
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4
Remove from heat.
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5
In a large pot, bring 6 quarts salted water to a boil. Add pappardelle and cook until al dente.
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6
Strain pasta into large bowl and coat with remaing olive oil.
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7
Add cream to the pancetta mixture and stir to combine, re-heating for one minute. Pour half of the pancetta mixture over the pasta and mix thoroughly, retaining the rest to individually top each plate.
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8
Dive pappardelle into 4 plates in nests, rather than flat to the plate. Spoon remaining pancetta mixture onto the middle of each pasta nest. Grate fresh pecorino over each plate, and freshly ground black pepper over the cheese. Serve immediately.
