Step 1

Place a pot of water on to boil for pasta

Step 2

Listicle: Rachael Ray 8-Quart Covered Oval Stockpot Halve the leeks, then wash, dry and slice ¼ to ½ inch across, whites and light greens

Step 3

Cut the guanciale into ¼-inch-thick slices, then into batons

Step 4

In a large skillet, heat EVOO, 4 turns of the pan, over medium heat

Step 5

Render, lightly brown and crisp the guanciale, then add the leeks and bay and cook 20 minutes to soften and fully develop their flavor

Step 6

Add wine and simmer over low heat

Step 7

Salt water and cook pasta 1 minute less than directions

Step 8

Reserve 1 cup starchy cooking water, transfer with tongs or drain in strainer and combine with leeks

Step 9

Add lemon juice, stir, then toss with cheese and reserved water to emulsify

Step 10

Transfer to serving bowl

Step 11

Top with crispy shallots and serve