For the Rosemary-Goat Cheese Sauce:

• In a medium-size saucepan, melt the butter over medium heat and stir in the rosemary until the butter just begins to brown. Add the white wine and milk, bring to a boil, reduce to low and simmer for 3-5 minutes, reducing in volume slightly. Stir in the goat cheese, simmer for an additional minute. Add salt and pepper to taste, remove from heat, cover and reserve.
• Bring a large saucepan of salted water to a boil and add the pasta. Cook according to package directions, drain, cover and reserve.
• While the pasta water is heating, add the olive oil to a large skillet set over moderate heat and add the pancetta. Cook, stirring frequently until crisp. Remove and drain on a plate lined with paper towels. In the same skillet, add the shallots, garlic and morel mushrooms and cook just until softened. Add the sliced leeks, thyme and lemon juice and the reserved rosemary-goat cheese sauce and mix well.
• Transfer the pasta to a large serving dish and pour the mushroom cream sauce over the top, Toss to combine.
• Arrange the pasta on individual warmed plates and garnish with lemon wedges.
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