Mushroom, prosciutto and parmesan tagliatelle by Jordon Ezra King

In a small bowl, pour about 50ml of boiling water over the dried porcini and allow to soak while you prepare the rest of the ingredients. 

Half and finely slice the leek. Tear and roughly chop the mushrooms into around 1-inch pieces, keeping their natural shape. 

Starting in a cold pan, fry the prosciutto or speck for a minute or two on each side, with a splash of olive oil, until turning golden and crisp. Remove and set aside, keeping the fat in the pan. Fry the leeks with a pinch of salt until turning golden, then set aside. 

Turn the heat up, add the mushrooms and butter and sear until golden brown. Pour in the wine, let it bubble and reduce. Once the wine has almost evaporated, return the leeks to the pan along with the cream and a pinch of salt. Let it bubble gently for a minute, then turn off the heat and let it sit while you cook the pasta. 

Cook the pasta in boiling salted water until al dente, then add the parmesan and parsley to the sauce, followed by the pasta and a nice splash of the cooking water and toss over medium heat until well coated. Remember that creamy pastas like this tighten up as they sit, so make sure it's nice and loose, add more pasta water if you need to. 

Once it’s ready, crumble and toss through the fried prosciutto or speck, plate up and finish with another sprinkle of parmesan and some black pepper.