Serves 4

2 Tbsp extra virgin olive oil (EVO)
150g Pancetta Stagionata, cubed
300g Rustichella fusilli
1 leek, cleaned and finely sliced
250g Zany Zeus creme fraiche
100g Mt Eliza farmhouse cheddar, grated
100g Evansdale Tania, cubed
25g Parmigiano Reggiano, grated
Pinch Spice Trader chilli flakes
Squeeze of lemon juice
½ bag baby spinach leaves
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 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. 



Sold Out