Pasta with Creamy Leek, Pancetta and Mushroom Sauce
There’s nothing like the smell of pancetta crisping up in a pan… This is not the healthiest meal, but I guarantee it will win you friends. Use fresh baby leeks if you can get your hands on them. If they’re nice and fresh, you can use most of the green part as well as the white, except for the very endy bit. If you can’t get creme fraiche, sour or double cream will work just fine. Use whatever pasta takes your fancy. You would be hard pressed to find a good meat eating soul that won’t enjoy this.
a generous knob of butter
200g pancetta, sliced
1 large or 2 small leeks, finely sliced
2 shallots, finely diced
100g mushrooms, finely sliced
1 cup creme fraiche
¾ cup grated pecorino or parmesan
handful chives and parsley, chopped
300 – 400g pasta
Heat butter in a shallow pan or fry pan until foaming, add the pancetta and cook until almost crisp. Meanwhile, cook the pasta until al dente.
Add the leek, shallots and mushrooms to the pancetta and cook until soft. Add the creme fraiche and 2 tablespoons of the pasta water and simmer for 2 minutes. When the pasta is cooked, add it straight to the sauce pan using a slotted spoon and heat through for a minute or two. Add the chopped herbs and pecorino and serve.