Speedy pancetta, leek & gorgonzola pasta

• long pasta↗200g g

  (such as spaghetti)

• olive oil↗1 tbsp tbsp
• pancetta↗8 slices of slices

  or smoked streaky bacon, finely chopped

• leeks↗2

  thinly sliced

• butter↗1 tbsp tbsp
• light brown soft sugar↗1 tsp tsp
• dolce gorgonzola↗100g g

  crumbled

Step-by-step instructions

1. 1

   Cook the pasta following pack instructions and drain well, reserving a mug of the pasta cooking water. Set aside.

2. 2

   While the pasta is cooking, heat the oil in a frying pan over a medium-high heat and fry the pancetta or bacon for 3-5 mins until golden and crispy. Remove to a plate using a slotted spoon and set aside. Add the leeks to the pan, along with the butter and sugar, and fry for 5 mins until softened and slightly caramelised. Add most of the gorgonzola, and stir until slightly melted. Toss in the cooked pasta with a splash of the reserved cooking water along with most of the pancetta.

3. 3

   Season to taste and serve with the remaining gorgonzola and pancetta scattered over the top.