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In a pot of boiling salted water, add the pasta and cook as per packet directions.
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Cut the leeks in half and slice. Add to a large pan with the butter and some olive oil and begin to slowly cook on a medium heat until soft and gaining colour.
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Add the thyme and white wine and reduce by half.
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Meanwhile for the pangrattato, in a fry pan, heat a tablespoon of olive oil and add the pancetta and begin to cook until lightly golden. Add in the garlic, breadcrumbs and rosemary and toss every 20 seconds until the breadcrumbs are golden and crunchy. You may need a little extra oil if the mixture looks dry.
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Once the pasta is cooked, add to the leek mixture. Toss to combine with a small amount of pasta cooking water, salt and pepper, and the grated pecorino cheese.
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Top each plate with a generous amount of the pangrattato.
