This Pancetta Leeks and Creamy Cheese Pasta sauce is super speedy to make. Salty pancetta mixed with sweet leeks and creamy cheese our Pasta del Papá is a sure winner. This is a dish that mum whipped up from leftovers in the fridge mixing both welsh and Italian ingredients. Ironically it ended up being one of dads favorite combination of flavours so we named it pasta del papà.
COOK your pasta in a pan of boiling salted water for 8-10 minutes until al dente.
FRY your pancetta for a few minutes until crispy. Remove and set aside.
SLICE thinly the leeks and add to the same pan with a spoon of butter and the sugar and sauté for 1 min until soft and slightly caramelised.
BREAK up the gorgonzola and add most of it to the leeks and allow to melt slightly.
LIFT the cooked pasta from the boiling water with tongs or a pasta spoon and add to the leeks. Toss well with a splash of the cooking water
SEASON with a little salt and plenty of pepper.
MIX through most of the crispy pancetta, leaving a couple of slices for garnish.
SERVE scattered with the extra pancetta and gorgonzola crumbled over the top.