Pasta With Pancetta And Leek Recipe | Food

Gordon Ramsay recipes Pasta with pancetta, leek and mushrooms recipe

Email this page

Date Published:: 04/09/2007

Gordon Ramsay has been busy creating his fastest recipes ever, to show us that good food doesn't need to take hours to prepare. This fast food recipe makes a great family meal and should take no more than thirty minutes to prepare

Serves 4

Ingredients

300g pasta shells (conchiglie)
sea salt and black pepper
3–4 tbsp olive oil
125g pancetta, sliced
2 medium leeks, trimmed and finely sliced
250g chestnut mushrooms, trimmed and sliced
2–3 tbsp crème fraîche
Bunch of flat leaf parsley, chopped
Parmesan shavings to serve

Method: How to make Pasta with pancetta, leek & mushrooms

1. Add the pasta shells to a pot of boiling salted water and cook for 10–12 minutes, or until al dente

2. Meanwhile, heat the olive oil in a large pan and add the pancetta. Fry for a few minutes until it is golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over high heat for 6–8 minutes until the leeks are tender

3. Drain the pasta and immediately toss with the pancetta, leeks and mushrooms. Stir in the crème fraîche and season with salt and pepper to taste. Scatter over the chopped parsley to serve