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.

Ingredients

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

Method

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.

Serves 4