Ingredients
- 2 thin leeks
- handful fresh thyme
- juice and rind of ½ a lemon
- 1 clove of garlic, grated
- good dash of dry white wine
- black pepper
- 1 tbsp of philadelphia
- good pinch of maldon sea salt
- 3 bacon rashers or smoked salmon
- parmesan
Preparation
- Fry the bacon rashers (no oil) until very crisp.
- Remove from pan and break into tiny pieces when cooled.
- Meanwhile, cook pasta until al dente and fry thinly-sliced leek in a knob of butte and olive oil.
- After 5-10 minutes add the grated garlic, ½ the thyme and ½ the lemon zest.
- Fry for 1 minute more and add wine and some pasta water. Turn up heat to simmer and then add the pasta al dente. Cover and cook for 2-3 minutes more making sure that the pasta is well covered by the sauce.
- Take off the heat. Add the rest of the zest, juice of the ½ lemon, olive oil, philadephia, bacon fragments and the rest of the fresh thyme and cracked black pepper.
- Serve and grate parmesan, add some sea salt and more olive oil on top.
