Smoked chicken, pancetta and leek fettuccine

• porsi: Serves 4

Bahan-bahan

1 tbsp olive oil

1 medium shallot, finely diced

4 garlic cloves, crushed

150g pancetta, chopped into lcm cubes

100g leeks, washed and thinly sliced

200mI white wine

300mI cream

200g smoked chicken fillets, thinly sliced

600g fettuccine pasta

To serve:

50g parsley, finely chopped

100g Pecorino, shaved

Fresh bread

Petunjuk

1 Bring a large pot of salted water to a boil, making sure the pot is big enough to hold the pasta comfortably.

2 Heat the olive oil in a pan over a medium heat. Cook the shallot and garlic for 3-4 minutes until softened but not coloured. Turn the heat up slightly and cook the pancetta for 5-6 minutes until golden all over. Add the leeks and cook for another 3-4 minutes until softened.

3 Turn the heat to high and add the white wine to the pan. Bring to the boil and allow to bubble until reduced by two-thirds.

4 Add the cream and bring to the boil, then reduce the heat to a gentle simmer. Cook for 4-5 minutes or until the sauce has thickened and has a glossy consistency. Toss in the sliced chicken and remove the pan from the heat while you cook the pasta.

5 Cook the pasta in the pot of salted boiling water. Drain the pasta and add to the hot sauce. Toss the pasta and sauce together and mix well.

6 Add the parsley and season to taste. Toss together one last time and serve in a large bowl, top with shaved Pecorino and accompanied by plenty of fresh bread.

Catatan

This recipe was provided by Coppi, Belfast