Leek and Pancetta Bucatini

The creamiest pasta with no cream

This fridge raid lunch ended up being one of the nicest pasta dishes I’ve made in a while, and it only took 15 minutes to make. I love a pasta sauce which can be ready and made from scratch, in the time it takes the pasta to cook.

The sauce uses the classic combination of egg yolks, cheese (usually Pecorino Romano or Parmesan) and pasta water. Whisked together, the yolks and cheese create a creamy mixture. The pasta water adds in starch, which helps to bind the sauce, creating a velvety texture. The result is a luxurious, savoury coating that clings perfectly to the pasta.