- 350g penne pasta
- A pinch of sea salt
- A few glugs of olive oil
- 1 leek, cleaned and thinly sliced
- 6 rashers of smoked streaky bacon, snipped into 2cm chunks
- 2 garlic cloves, finely chopped
- A good pinch of fresh rosemary and/or thyme, leaves finely chopped
- 1 tbsp unsalted butter
- 2 handfuls of freshly grated Parmesan
- 4-6 large handfuls of finely chopped lettuce (just about any kind, apart from iceberg)*
- Lots of freshly ground pepper
- A touch of lemon juice and zest
* Lettuces that work brilliantly are those massive big green ones you get in your box: Cos, Oak leaf, Butter leaf, Red salanova. Delicate mixed leaves, lamb's lettuce, watercress and rocket also fare well in this dish.
1. Boil your pasta in a pot of salted boiling water, with a splash of oil, according to pack instructions.
2. Heat a large frying pan. Add a splash of oil. Swirl in the leek and bacon. Cook till both are starting to pick up colour.
3. Add the garlic and rosemary. Cook for a mo.
4. Once the pasta is done, scoop out ½ mug of the cooking water. Drain the rest.
5. Toss the pasta, butter and a handful of parmesan into the pan with the bacon and leeks. Mix well. Add a splash of the reserved cooking water to loosen everything up, making the butter and cheese a bit saucy.
6. Fold in the lettuce. Season well with pepper. Add a touch of lemon zest and juice to brighten the flavours. Scatter the remaining Parmesan over. Taste. Adjust seasoning accordingly.