Cook the bacon: Heat a large pan to medium heat. Cook 4 pieces of streaky bacon for 8-10 minutes, until crispy. Remove and set aside.

Vegetables: Finely dice ⅓ leek, 1 small onion and roughly chop 1 cup baby spinach. Add to the pan with bacon fat and sautee for 5-6 minutes, until softened. Season with 1 tsp salt & 1 tsp pepper. Remove from the pan and turn off the heat. Add spinach and stir gently to wilt.

Cook the pasta: Bring a big pot of salted water to a boil. Cook 200g pasta as per package instructions.

Sauce: Preheat the oven to 210ºC grill. Grab a small pot and heat to medium heat. Add 2 tbs butter and 1 tbs flour. Cook for 1 minute to make a roux. Gradually whisk in 1 cup milk, a little at a time, until smooth. Simmer for 2–3 minutes to thicken slightly. Stir in ¾ cup grated cheese and season with 1 tsp salt and 1 tsp pepper.

Assemble: Add drained pasta, sautéed leek/spinach and cheese sauce into a large baking dish. Stir to coat everything. Top with ¼ cup grated cheese and pop in the oven to grill until brown. Top with crispy bacon and enjoy!