Pancetta, leek and mushroon pasta
This is bloody delicious and takes literally 10 minutes
Ingredients (for 1)
- packet of pancetta
- 1 leek (chop into slices - about £1 coin thickness)
- 1/2 packet of (organic chestnut) mushrooms
- small pot of creme fraiche
Method
- Add pasta to boiling salted water (add a little oil to prevent sticking)
- cook pancetta in olive oil (I use a flat bottomed wok)
- add chopped leek and mushrooms
- season with salt & pepper (if you don’t use Maldon Sea Salt, maybe you should)
- cook for another 5 minutes or so (until leek is cooked)
- add drained pasta to everything else, mix
- remove from heat
- add a couple of dollops of creme fraiche, mix
