Heat the pasta dishes in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water. Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style, and a specific sauce or condiment. There are large number of evolutions and variants of the traditional dishes. Bigoli with anchovy sauce at Ristorante Ribot, Venice. Traditional Amatrice dish, made with bucatini pasta, with tomatoes, guanciale, Pecorino Romano cheese and black pepper.