I like to keep close to the Italian origins of this pasta dish and bring in the lovely flavours of Pecorino, Gorganzola and the smokiness of Pancetta.
A crunchy topping is a wonderful contrast to the smooth, creaminess of the pasta underneath. I thought a fresh, salsa type accompaniment would go well with this dish, rather like a light Ratatouille. There will be the obligatory hunk of bread from the Aston Parish Bakery. £8.50pp