Serves 2 as a main course

200g Whole wheat pasta
1 Leek finely sliced
2tbsp olive oil
200g Chestnut mushroom finely sliced
100g Pancetta diced
1 tsp fresh thyme leaves
40g Parmesan shavings
80g Mascarpone cream
Salt and pepper
Feudo San Lorenzo white truffle oil to drizzle

In a frying pan heat up the olive oil and fry the pancetta until browned and the fat has been cooked out and it’s going crispy, remove with a slotted spoon and set aside

In the pancetta oil add the finely sliced leek and allow to sauté for 5-6mins until soft but not browned, they can be a little golden around the edges

Add the mushrooms in to the leeks and stir through and leave to cook for 5-6 mins until soft

Add the thyme leaves and put the pancetta back in with the leeks and mushrooms and cook for a few more minutes then set aside to use once the pasta is cooked

In a large pan bring salted water to the boil and cook the pasta according to the instructions on the back of the pack

Once the pasta is cooked drain but reserve a cup of the cooking liquid to add to the sauce

Place the pasta back in the pan and add a little of the cooking water then add the mascarpone and stir well until all the pasta is covered in the sauce, add in the leek and mushroom mix and stir through gently. Season to taste

Place the pasta in a serving bowl and sprinkle with Parmesan shavings and then drizzle with the white truffle oil