Three Cheese Pasta and Pancetta
2 Tbsp extra virgin olive oil
150g Pedrazzoli, cubed
1 leek, cleaned and finely sliced
Squeeze of lemon juice
½ bag Delmark baby spinach leaves
Sea salt and freshly ground black pepper
Heat EVO in saucepan and when hot, fry pancetta lardons until crisp. Drain on paper towels and reserve. Also reserve the rendered pancetta fat in pan.
Bring 2L of salted water to a rapid boil, add pasta and cook until ‘al dente’. Drain. Meanwhile fry the leek in reserved pancetta fat and add crème fraiche and three cheeses. Stir over low heat to make sauce. Season to taste with chilli flakes, black pepper and a squeeze of lemon juice. Add the pasta and stir in spinach leaves and crisp pancetta.
Available in store only$59.00 $47.20per kg
Available in store only
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