Cup of Yum
1. Preheat the oven to 350ºF/180ºC.

Start by prepping the leeks.

1. Cut the root end and the dark green end off the leeks.2 leeks
2. Remove the outer strips of the leek and then cut them into half-inch thick rounds.
3. Add them to a roasting tin and drizzle with the extra virgin olive oil.3 tbsp extra virgin olive oil
4. Season with salt and black pepper, then roast for 25-30 minutes until tender.

While the leeks are roasting, cook the pasta and the bacon.

For the bacon

1. Cut the bacon into small pieces and add it to a large non-stick skillet with olive oil.8 oz / 226.8 g bacon1 tbsp olive oil
2. Cook over medium-high heat until cooked and starting to crisp.
3. Add the butter and the parsley and remove from the heat.2 tbsp butter½ tsp dried parsley

Cook the pasta

1. Bring a large pan of water to a boil, then add the salt.1 tbsp salt
2. Add the spaghetti and cook for 1 minute less than the packet suggests.10 oz / 283.5 g spaghetti
3. Once the pasta is cooked, reserve a cup of the pasta cooking water and then drain the pasta.
4. Once you have drained the pasta (and reserved the cooking water), add the pasta and ½ cup of the cooking water to the bacon and butter mixture and stir over high heat until well combined and emulsified. Add extra cooking water if needed.
5. Stir in the cooked leeks, taste, and add more salt and pepper to taste.
6. Serve with fresh parmesan.¼ cup / 25 g parmesan, grated