“Sage and butter is one of the most loved combinations, this is a play on this combination with the fantastic flavour of leeks and pancetta”.
- 140 g pancetta di fumatta
- 25 g butter
- 3 tbsp olive oil
- 6 large sage leaves, roughly chopped
- 2 large leeks, white part roughly chopped
- splash of red wine
- salt and freshly ground pepper
- 150 g soya cream
- 300 g pasta (We used Fussili)
Cook pasta to packet instructions. In a deep frying pan, fry the pancetta in the butter and olive oil. Once the pancetta is cooked well without getting crisp, add the sage and leeks and cook until soft. Add a splash of red wine, season well with salt and pepper, once the wine has been integrated add the soya cream.
Source : Julian Borg Barthet
Servings/Yield : 2 servings
Difficulty : Easy
Course : Main
(2 votes, average: 4.00 out of 5)
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