2/3 lb (300 g) bacon slices, each about 1/4 inch (0.5 cm) thick

1/3 cup (15 g) curly parsley, finely chopped

1/3 cup (43 g) roasted pine nuts or crushed roasted almonds

1 large whole leek, diced (4 cups)

1/4 cup (60 g) butter

2 garlic cloves, chopped

3/4 lb (340 g) bucatini or linguini

4 oz (115 g) cheddar cheese, grated

In a large non-stick skillet over medium-high heat, brown the bacon slices on both sides until crispy. Set aside on a paper towel. Discard the cooking fat and clean the skillet. Cut the bacon into pieces. Transfer to a bowl, combine with the parsley and pine nuts. Set aside.

In the same skillet over medium heat, cook the leek in the butter for about 8 minutes or until tender. Add the garlic and continue cooking for 2 minutes. Keep warm.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve ½ cup (125 ml) of the pasta water. Drain the pasta.

Return the hot pasta to the pot. Add the leek and cheese. Mix thoroughly. Add a bit of the reserved cooking water if the mixture is too thick. Place the pasta in four serving bowls and generously sprinkle with the bacon, parsley and pine nut mixture.

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