2 Tbsp olive oil
125g sliced pancetta
2 leeks, rinsed and sliced
2 cloves garlic, crushed
1/2 cup dry white wine
Cracked black pepper
150g blue cheese, crumbled
1 Cook the pasta in a saucepan of boiling salted water for 10-12 minutes or until al dente. Drain, set aside and keep warm.
2 Heat 1 tablespoon of oil in a large non-stick frying pan over medium heat, cook the pancetta, in batches, for 1-2 minutes each side or until crisp.
3 Drain on absorbent paper. Add the remaining oil, leeks and garlic to the pan and cook for 4-5 minutes or until leek is softened. Add the wine and cook for a further 5 minutes.
4 Add the mascarpone to the pasta and mix to combine. Add the leek mixture, pancetta, salt and pepper and gently toss to combine. Top pasta with crumbled blue cheese to serve.