Leek and Pangrattato Tagliatelle

Serves 2
Time 40 minutes


1 250g packet San Remo whole egg tagliatelle
50g butter
2 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
1 large leek, washed and sliced
100g smoky pancetta, diced
1 sprig rosemary, leaves picked
2 sprigs thyme, leaves picked
ΒΌ cup white wine
100g butter

For the Pangrattato:
1 tbsp extra virgin olive oil
1 cup breadcrumbs
2 sprigs thyme, leaves picked
Salt and pepper

100g pecorino, grated


Cook the tagliatelle according to the packet directions.

Add the sliced leeks to a large pan with the garlic, pancetta, olive oil and half the butter and begin to slowly cook on a medium heat until soft and gaining a little colour.

After a few minutes, add the thyme, rosemary and white wine and reduce by half, then stir through the remaining butter.

Meanwhile for the pangrattato, in a frypan, heat the olive oil and add in the thyme and breadcrumbs and toss every 20 seconds until the breadcrumbs are golden and crunchy. Season with salt and pepper. You may need a little extra oil if the mixture looks a little dry.

Once the pasta is cooked, add to the leek mixture with some of the cooking water and toss to combine. Season with salt and pepper and and the grated pecorino.

Top each plate off with a good amount of the pangrattato