Is it a pasta bake, is it a mac and cheese? Creamy, cheesy sauce with sweet leeks and salty pancetta – whatever it is, it’s delicious. Make it with lacto-free cheese and milk if that's your vibe. B x
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Serves
4
Leeks
Parsley
Garlic
Panko Breadcrumbs
Pancetta
Flour
Milk
Cheddar Cheese
Nutmeg
Rigatoni
Olive Oil
Serves
4
Leeks
Parsley
Garlic
Panko Breadcrumbs
Pancetta
Flour
Milk
Cheddar Cheese
Nutmeg
Rigatoni
Olive Oil
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Step 1.
Preheat the oven to 190°C.
Step 2.
Cut the leeks into rounds, finely chop the parsley and finely grate the garlic clove.
Step 3.
Combine the breadcrumbs, parsley and garlic in a bowl. Season with salt and pepper and a glug of oil. Stir vigorously to distribute the oil and garlic.
Step 4.
Add the pancetta to a saucepan with a glug of oil, cook over a medium heat for 5 mins until the fat has started to render and the pancetta is starting to crisp.
Step 5.
Remove from the pan and add the leeks, sweat with a pinch of salt for 5 mins until soft but still bright green. Remove from the pan.
Step 6.
Now, add 50ml of olive oil and the flour to the pan. Cook out for 2 mins then slowly add the milk, whisking constantly. Bring to a boil then lower the heat.
Step 7.
Coarsely grate the Cheddar cheese and whisk into the sauce.
Step 8.
Season with salt, pepper and freshly grated nutmeg.
Step 9.
Cook your pasta for 8 mins until just al dente. Drain, reserving a mugful of pasta water. Combine the cooked pasta with the sauce, sweated leeks and pancetta and stir together, adding pasta water until you have a loose sauce.
Step 10.
Pour the lot into a baking dish and top with the garlicky breadcrumbs.
Step 11.
Bang it in the oven for 30 mins until golden and bubbling.
Step 12.
Serve up and get stuck in.
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