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PASTA WITH PANCETTA, LEEK AND MUSHROOMS

Serves 4

Ingredients:

• 300g pasta (whichever pasta shape you fancy)
• Sea salt and freshly ground black pepper
• 3–4 tbsp olive oil
• 135g pancetta, sliced
• 2 medium leeks, trimmed and finely sliced
• 250g crimini mushrooms, trimmed and sliced
• 2–3 tbsp (30-45 ml) crème fraîche (feel free to substitute with smietana - an Eastern European sour cream similar to crème fraîche)
• Bunch of flat leaf parsley, chopped Parmesan shavings

Method:

1. Add the pasta to a pot of boiling salted water and cook for 8-10
   minutes, or until al dente
   
   
2. Meanwhile, heat the olive oil in a large skillet and add the
   pancetta. Cook for a few minutes until it is golden brown, then add
   the leeks, mushrooms and a little salt and pepper. Stir over high
   heat for 6–8 minutes until the leeks are tender.
   
   
3. Drain the pasta and toss with the pancetta, leeks and mushrooms.
   Stir in the crème fraîche. And season with salt and pepper to taste.
   Scatter over the chopped parsley and parmesan shavings to serve.