Step 1

In a large pan over medium heat add pancetta. Fry for a few mins until it starts to leak fat and JUST begins to brown, then add mushrooms. Continue frying until the mushrooms soften and begin to brown, then add your diced leek.

Step 2

Carry on frying, stirring frequently until the pancetta is crispy with the fat full rendered and the mushrooms/leeks are cooked through and nicely browned.

Step 3

Meanwhile, add your pasta to a large pot of salted water (season the water well) and cook until al dente. Just before draining, scoop a cup of the starchy pasta water.

Step 4

Melt 2 tbsp butter into the pan and once melted, pour in 1/2cup/125ml of the starchy pasta water. Quickly stir to emulsify the starchy water, pancetta fat and butter. Reduce it down for a few mins, stirring as you go, then pour in cream.

Step 5

Give it a good stir then melt in the gorgonzola. Once fully melted, season to taste with salt and pepper. Simmer the sauce for a few mins until it begins to thicken, then stir through the pasta.

Step 6

If the sauce is still slightly thin then keep it on the heat and stir until the sauce thickens around the pasta. With the same token, if the sauce soaks up too quickly then thin it back out with some more starchy pasta water.