Bacon & Cabbage Pasta

Bring a large pot of water to a boil and season generously with salt. Add the bucatini and cook until al dente (approx. 9-10 minutes).

Place a large frying pan over a medium high heat and add the oil and pancetta. Cook for five minutes until crispy, tossing in the oil to evenly brown.

Add the leeks, season and cook for 5 minutes before adding the garlic, thyme and savoy. Cook until the cabbage is just tender.

Pour in the cream, bring to a steady simmer and allow to cook until reduced by half. Check the seasoning before adding the cooked pasta and half the cheese along with a little of the pasta water. Stir through until the pasta is completely coated in the sauce.

Serve immediately with plenty more Parmesan cheese and a generous grind of black pepper.