3-4 thick slices sourdough bread, crusts removed and torn into large crumbs
olive oil spray
½ teaspoon chilli flakes
¼ teaspoon sea salt
4 tablespoons olive oil
1 onion, finely sliced
2 leeks, finely sliced
1 tablespoon finely chopped rosemary
freshly ground pepper
200 grams firm goat’s feta, crumbled
150 grams streaky bacon, sliced 1 cm (we use Freedom Farms)
300 grams dried spaghetti
¼ cup freshly grated Parmesan
Preheat the oven to 180˚C.
Crumbs: Place the crumbs on a baking tray and spray with olive oil. Add the chilli flakes and sea salt and toss to combine. Bake for 12-15 minutes, tossing occasionally, until golden and crisp. Cool.
Sauce: Heat 3 tablespoons of the olive oil in a large non-stick sauté pan. Add the onion, leeks and rosemary and cook slowly for 8-10 minutes until soft and translucent. Stir in the goat’s cheese and transfer to a bowl. Heat the remaining oil in the pan and cook the bacon until golden and crispy. Add to the leek mixture and toss to combine.
Cook the spaghetti as per the instructions on the packet.
To serve: Stir the Parmesan and a good glug of olive oil through the cooked spaghetti then toss through the leek mixture with most of the crumbs. Serve topped with the remaining chilli crumbs.