Pasta with panchetta, bocconcini and mushrooms

Serves: 4-6

Ingredients:
400 gm large pasta shells
freshly ground salt
olive oil
1 leek, cut in half lengthways & sliced
4 slices pancetta, chopped
½ cup cream
½ cup chicken stock
¼ cup freshly grated parmesan
10 tiny button mushrooms, quartered
4 bocconcini, cut into 6
1 tbsp freshly chopped chives


Method:
1. Cook pasta in plenty of lightly salted boiling water until al dente. Then drain well.

2. While pasta is cooking, heat 1 tbsp oil in a non-stick pan and gently saute leek and pancetta.

3. Add cream, stock and pepper, and cook down. Then add parmesan, stir and cook until reduced.

4. At the same time, heat a little oil in another non-stick pan and gently saute mushrooms.

5. Add pasta to sauce, together with bocconcini and mushrooms. Toss well and add chives at the last minute.

6. Serve with a little extra parmesan and chives sprinkled on top.