Pasta with pancetta and leek

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Serves: 2



  • 3 tbsp olive oil

  • 2 medium leek

  • 125g pancettum

  • 300g pasta shells

  • 1 parmesan shavings to serve (optional)

  • 2 tbsp creme fraiche

  • 250g chestnut mushrooms sliced


<ol> <li>Add pasta shells to pot of boiling water and cook for 10-12 minutes.</li> <li>Meanwhile, heat the olive oil in a large pan and add the pancetta. Fry for a few minutes until it's golden brown.</li> <li>Then add the leeks and mushrooms, add a little salt and pepper. Stir over a high heat for 6-8 minutes until leeks are tender.</li> <li>Drain the cooked pasta and toss with the mix.</li> <li>Stir in the the creme fraiche and season.</li> <li>Add parmesan shavings and serve.</li> </ol>

Additional Information

  • Main Course

  • Meat

  • Pasta

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  • 11/05/10 17:30

    Very quick, cheap and tasty!