1. Add the pasta to a pot of boiling salted water and cook for 8-10 minutes or until al dente.

2. Meanwhile, heat the olive oil in a large frying pan and add the pancetta. Fry for a few minutes until golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over a high heat for 6-8 minutes until the leeks are tender.

3. Drain the pasta and immediately toss with the leeks, pancetta and mushrooms, and the crème fraîche. Season with salt and pepper to taste. Scatter over the chopped parsley to serve.