Tagliatelle carbonara with pancetta and leek

Slice the leeks into half rings. Use a cheese slicer to shave 50g of Parmesan into flakes. Finely grate the remaining Parmesan.

Heat the oil in a pan and fry the pancetta over medium heat for 6 minutes until crispy. Remove the pancetta from the pan and place it on a paper towel. Add the leeks to the same pan as the pancetta and sauté them in the fat over low heat.

Meanwhile, bring water to a boil in a saucepan. Cook the pasta according to the package directions. Pour 4 tablespoons of the cooking liquid into the leek sauce and reduce the heat to very low. Drain the pasta and add it to the braised leeks. Stir.

Separate the eggs and whisk the yolks with the grated Parmesan cheese and 1 teaspoon of black pepper. Add this to the pasta and stir well. Avoid high heat, as this will curdle the eggs. Season with sea salt to taste.

Divide the pasta among the plates and garnish with the pancetta, shaved Parmesan cheese and remaining black pepper.