Pancetta and Scamorza Pasta

Ingredients

• 8.8 oz (250 g) short pasta
• 1 tablespoon olive oil
• 8 ounces (200 g) pancetta cubes
• 1 small leek, sliced (white and light green parts only)
• 5 ounces (140 g) smoked scamorza, cut into small cubes
• 2 tablespoons chopped chives, plus more for garnish
• 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 generously, and cook the pasta al dente according to the indications on the package. Reserve a cup of pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large...: Meanwhile, heat the olive oil in a large pan over medium heat. Once hot, add the pancetta cubes and cook for 3-4 minutes until slightly crispy.

3. 3

   Stir in the sliced leek and continue to...: Stir in the sliced leek and continue to cook for 3 minutes until softened.

4. 4

   Transfer the cooked pasta to the pan and...: Transfer the cooked pasta to the pan and toss well to combine. Add a splash of the reserved pasta water if it looks too dry.

5. 5

   Turn off the heat and stir in the...: Turn off the heat and stir in the scamorza cubes. They will melt into each other, tending to clump together, but that’s ok.

6. 6

   Adjust the seasoning to taste (I recommend plenty...: Adjust the seasoning to taste (I recommend plenty of freshly ground black pepper), and sprinkle the chopped chives on top.

7. 7

   Serve immediately, with some extra chopped chives on...: Serve immediately, with some extra chopped chives on top if you like.