Pancetta, leek and mushroom pasta
- Preparation and cooking time
- 300g Pasta shells
- Sea salt
- Freshly ground black pepper
- 3-4tbsp Olive oil
- 125g Pancetta (or bacon), sliced
- 2-3tbsp Crème fraiche
- 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.