Mascarpone Spaghetti with Prosciutto Chips and Walnut Linseed Crumble

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil. Lay prosciutto on prepared tray with a small drizzle of olive oil and bake for about 12 minutes, until crispy. Turn once during cooking. Remove from oven and set aside.
2. Heat a drizzle of oil in a medium pot (with a lid) on medium heat. Cook leek, onion and salt (with the lid on) for 2-3 minutes, until softened. Add wine/stock and cook for about 1 minute, until liquid is almost evaporated.
3. Add water and mascarpone and stir until melted and smooth. Remove from heat, add Parmesan and mustard, season with salt and pepper and set aside.
4. Gently shake spaghetti to separate strands. Add cauliflower and spaghetti to pot of boiling water and cook for 3-4 minutes, until just tender. Reserve ½ cup of the pasta water then drain well.
5. Add cooked spaghetti, cauliflower and kale to pot with mascarpone sauce. Mix to combine and add reserved pasta water, ¼ cup at a time, until sauce reaches desired consistency. Season to taste with salt and pepper. Break prosciutto chips into large shards.
6. To serve, divide mascarpone spaghetti between bowls and sprinkle over walnut linseed crumble. Top with prosciutto chips.