Pancetta & Leek Pasta

The leek is part of the Alliaceae family along with the onion and garlic. Now you may be thinking leeks are not seasonal as they grow all year round, but i have been told that in the Autumn into early spring is when their flavour and growth is best.

2 adults & 2-3 children
ingredients;
2 leeks
500g pancetta or bacon lardons (ideally smoked)
10g butter
15g plain flour
milk
grated parmigiano reggiano
500g pasta - whichever you prefer!

method;
first put your water onto boil, once it starts to rapidly boil you can start to cook your sauce. so trim the leeks to leave you the stem, then chop into slices. start to fry these in a knob of butter on a low heat. after a minute or so you add the pancetta and cook until crispy - which takes about 10 minutes. at the same time you can put your pasta onto cook.

while you are cooking the pancetta, in a separate saucepan melt the 10g of butter and add the plain flour to make a rue. then slowly add the milk (probably about 2 glasses) until you get a thick white sauce. add some of the grated parmigiano reggiano cheese to your taste. this takes about 7 minutes and when thick turn off the heat. once the pancetta (with leek) is cooked you add to the sauce and leave.

by this time your pasta should be ready, so drain. pour the cheese mixture in the same saucepan you used for the pasta, add the pancetta & leek mixture and then put the pasta over the top and stir.

serve, with a touch more grated parmigiano reggiano cheese on the top.