Ingredients
400g linguini pasta
225g bacon lardon, any large pieces cut
3 large leeks or 3 medium, cut in half lengthways and sliced to roughly 1cm
2 garlic cloves finely chopped
200ml crème fraiche
1 stock pot, chicken or vegetable
Salt
Pepper

Method
Put on a large pan of heavily salted water.  Cook the pasta according to the packet instructions.

Meanwhile put the bacon into a frying pan with 1 tbsp oil on a medium high heat for 5-7 minutes until it is golden.  Be brave here, the bacon needs a good golden colour on it and once the leeks go in some colour will be lost.

Add the leeks to the pan and cook for a further 5-7 minutes, stirring often to stop them sticking.  When the leeks have broken down and are soft add the garlic and cook for an additional minute.

Add the stock pot and crème fraiche and stir until fully mixed together.  Reduce the heat to low and keep warm until the pasta is ready.

When the pasta is ready, take a cup of the pasta water out and add the pasta to the leek mix.  Stir everything together and add as much pasta water as needed to get a silky smooth sauce.  It should not be drowning in sauce and just needs to be wet.  Generously season with the black pepper.  Check the seasoning and adjust if necessary.  Serve hot with a little  sprinkling of parmesan if wanted.