- 400 g spaghetti
- 200 g diced pancetta
- 400 g mushrooms, chopped
- 200 g leeks, chopped
- 175 g light soft cheese with garlic & herbs
- 1 tbsp olive oil
Cook the spaghetti following pack instructions. Meanwhile, in a large frying pan heat the olive oil and fry the Italian cubetti di pancetta until crispy. Set aside to drain on kitchen paper.
To the same pan, add the mushrooms and leeks, and cook for 5-6 minutes, until they are soft, then return the pancetta to the pan. Add the light soft cheese with garlic & herbs and stir to combine.
Once the spaghetti is cooked, drain and return to the saucepan. Tip the sauce mixture into the pasta and toss to coat well.