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Three Cheese Pasta and Pancetta

Three Cheese Pasta and Pancetta

Serves 4

2 Tbsp extra virgin olive oil

150g Pedrazzoli Pancetta Stagionata , cubed

300g Rustichella Fusillotti

1 leek, cleaned and finely sliced

250g Zany Zeus Crème Fraiche

100g Montgomery Cheddar , grated

100g Evansdale Tania , cubed

25g Parmigiano Reggiano ~ Freshly Cracked Wedge , grated

Pinch The Spice Trader Chilli (crushed)

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. 

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