Speedy pancetta, leek & gorgonzola pasta

Ingredients

For 2 servings

• •200 g long pasta (such as spaghetti)
• •1 c. à soupe olive oil
• •8 slices of pancetta or smoked streaky bacon, finely chopped
• •2 leeks thinly sliced
• •1 c. à soupe butter
• •1 c. à café light brown soft sugar
• •100 g dolce gorgonzola crumbled

Method

1. 1.Cook the pasta following pack instructions and drain well, reserving a mug of the pasta cooking water. Set aside.
2. 2.While the pasta is cooking, heat the oil in a frying pan over a medium-high heat and fry the pancetta or bacon for 3-5 mins until golden and crispy. Remove to a plate using a slotted spoon and set aside. Add the leeks to the pan, along with the butter and sugar, and fry for 5 mins until softened and slightly caramelised. Add most of the gorgonzola, and stir until slightly melted. Toss in the cooked pasta with a splash of the reserved cooking water along with most of the pancetta.
3. 3.Season to taste and serve with the remaining gorgonzola and pancetta scattered over the top.