In a medium pot, bring the wine and water to a boil. Salt the liquid. Add the fettuccine and cook 2 minutes less than the box’s instructions. Meanwhile, in another medium pot, heat the olive oil over medium heat. When the oil is hot, add the pancetta and cook until crispy. Using a slotted spoon, remove the pancetta from the pan and reserve. Leave about 3 tablespoon of pancetta drippings in the pot. Add the leeks, season with salt and pepper, and cook until soft and slightly caramelized. When the pasta is nearly done cooking, remove 2 cups of pasta wine/water and add it to the leeks. Raise the heat to high. Drain the pasta and add it to the leek pot once the liquid begins to bubble. Toss the pasta for a minute or two until the sauce begins to thicken and coat the pasta. Add the reserved pancetta and Parmesan cheese. Toss well to combine. Season with salt and pepper to taste. Serve immediately.
Serve the fettuccine in a large bowl with a few thick shaves of ricotta salata on top.