Three Cheese Pasta with Pancetta
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 2 litres 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 a 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.