Leek and Pancetta Pasta

Ingredients

• 300 g (10.5 oz) tagliatelle
• 1 tablespoon olive oil
• 180 g (6.5 oz) cubed pancetta
• 1 medium leek, white and green parts only, finely sliced (about 200 g)
• 2 garlic cloves
• 1 tablespoon fresh thyme
• 75 ml (1/3 cup) dry white wine
• 180 g (6.5 oz) cream cheese
• 75 g (1/3 cup) Parmesan, grated
• Salt and freshly ground black pepper to taste

Instructions

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil, salt it and cook the pasta according to the instructions on the package. Reserve at least 2 cups of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large,...: Meanwhile, heat the olive oil in a large, deep pan and fry the pancetta for 2-3 minutes over medium heat until slightly crispy.

3. 3

   Stir in the leek and cook for 2-3...: Stir in the leek and cook for 2-3 minutes until softened. Add the garlic and fresh thyme and continue to cook for 1-2 minutes.

4. 4

   Add the white wine and cook, stirring often,...: Add the white wine and cook, stirring often, until the alcohol mostly evaporates.

5. 5

   Add the cream cheese to the pan together...: Add the cream cheese to the pan together with a splash of the reserved pasta water. Break the cheese down with your spoon and stir until completely melted, adding more pasta water if it looks too dry.

6. 6

   Transfer the cooked pasta to the pan and...: Transfer the cooked pasta to the pan and toss to coat in the sauce. Stir in the Parmesan, season to taste and serve immediately, with some extra Parmesan on top if you like.