Pancetta, leek and mushroom pasta

Submitted by MFM reader Darren Bowden



300g pasta shells

Sea salt

Black pepper

3–4 tbsp olive oil

125g pancetta, sliced (or bacon)

2 medium leeks, trimmed and finely sliced

250g mushrooms, trimmed and sliced

2–3 tbsp crème fraîche

Parmesan shavings




  • Step 1

    Add the pasta shells to a pot of boiling water and cook for 10–12 minutes, or until al dente.

  • Step 2

    Meanwhile, heat the olive oil in a large pan and add the pancetta.

  • Step 3

    Fry for a few minutes until it is golden brown, then add the leeks, mushrooms and a little salt and pepper.

  • Step 4

    Stir over high heat for 6–8 minutes until the leeks are tender.

  • Step 5

    Drain the pasta and immediately toss with the pancetta, leeks and mushrooms.

  • Step 6

    Stir in the crème fraîche and season with salt and pepper to taste.